How do you brine a deer shoulder?

How do you brine a deer shoulder?

1. Create a basic meat brine with a ratio of two quarts water to 1/2 cup each kosher salt and granulated sugar.
2. Stir the brine until the sugar and salt dissolve, then turn the heat off.
3. Pour the brine in a stainless-steel pot or food-storage container large enough to contain the deer shoulder and the brine.

Should you brine deer meat?

The main reason for brining deer meat is to prevent that undesirable “gamey” flavor. Basically, meat brining both amps up the flavor and renders a juicy result. Before you get started on your brine, you will need to prepare the meat by trimming off as much fat and connective tissue as possible.

How do you treat a deer shoulder?

The way to get it right is essentially five simple steps: Dry or wet age the front shoulder until you reach 40 – 60Cdg. You could also just leave it in the curing vacuum bag for an additional 40 Cdg. Trim off most of the silver-skin and the fat.

Should you brine venison before smoking?

#2- Dry Brine Before Smoking Venison Because venison has very little intramuscular fat throughout the meat, one of the most important things when smoking it is keeping the meat tender. A critical part of this is dry brining the meat before you start cooking it.

What do you brine venison in?

A common solution is 3 to 6% salt. My go-to ratio is a quarter of a cup of kosher salt for every four cups of water. You can include sugar to counterbalance the salt and add peppercorns, garlic, or herbs for flavor. Remember that the longer you brine, the saltier the meat will be.

Should you soak deer meat in water?

It won’t hurt anything. Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.

What is the ratio of salt to water for a brine?

Add 1 tablespoon of salt for every cup of water you used and mix until the salt is completely dissolved. For example, if you are using 1 gallon (16 cups) of water, add 16 tablespoons (1 cup) of salt. Place the meat in the brine and put the whole container in the refrigerator.

How do you salt cure venison?

Place the rubbed meat and excess dry mix in a clean, heavy plastic bag and seal. Put the bagged deer meat in the bottom of the refrigerator and flip it from one side to the other, once a day. Place the curing bag in a tray in case your seal isn’t perfect. For a small doe leg, leave the meat in the cure for two weeks.

How do you preserve venison with salt?

I put a thick layer of salt into the bottom of a glass baking dish, put the venison on top, and covered it with more salt. I then repeated this with a second layer. I then covered the whole thing with plastic wrap and left the dish out on the counter for 24 hours.

What temp do you smoke venison?

Smoke the meat slow and low – I prefer somewhere between 175F and 200F – with an internal probe thermometer stuck in the thickest part of the venison. Do not let the probe hit bone. Smoke for between 2 and 5 hours, or until it hits an internal temperature of no lower than 120F and no higher than 140F.

What is best to soak deer meat in before cooking?

What is best to soak deer meat in before cooking? Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.

What can I add to a brine for venison?

A brine is a great way to add an extra layer of flavor to a cut of meat. Since the saltwater is already crossing into the meat why not through in some other flavors as well. Soy sauce, brown sugar, molasses, garlic, and ginger are all great additions to a brine. I add a few to my venison brine to jazz it up a bit.

Do you need to brine venison to make corned Beast?

Brining Venison – Add flavor and tenderize in one step. Use the Briner Jr to make Corned Beast! When working with wild game, a common technique to “enhance” or “adjust” the flavor is to brine it. This is actually true with a lot of commercial meat as well, it just happens before you see it.

What’s the best way to smoke a venison roast?

The secret to a fantastic smoked wild game roast is to brine it before smoking, removing it from the heat once it reaches the desired internal temperature and resting it before slicing. Prepare the Brown Sugar Brine and add a 2-3 lb. venison roast to the brine. Refrigerate for 24 to 30 hours.

How long do you leave smoked venison in brine?

Submerge your meat into the brine so that the entire portion is covered. Close the lid and be sure it is fully secured. Transfer the container into the refrigerator, and let it sit for at least 12 hours. Just be sure to not allow it to sit longer than 24 hours; after that amount of time, bacteria can begin to grow.