smoked venison roast

[labs4me]

In an effort to continually find new ways to process my own deer and get my family to increse it's consumption of venison I try many new things. This one is a winner! Either eaten as a roast or as we prefer sliced into lunch meat. Especially if you want true lean venison for lunch meat as opposed to summer sausage.

For the brine:

1 cup Morton's tender Quick
1 gallon of water... (buy a jug of filtered drinking water)
2 tsp. of minced garlic (the kind in the little jar, fresh doesn't work as well)
2 tsp. black pepper
1 tsp. crushed red pepper
1 tsp. liquid smoke
1 jabanaro pepper - sliced
1-2 dashes (tsp?) pickling spice
small dash of whole mustard seed

-bring brine just to a boil and salt is dissolved
-let cool completely
-put roast(s) in plastic zip-lok bag or plastic or glass container with brine to totally cover meat
-marinate 5 days in the fridge to totally cure the meat
-smoke for 4-6 hours with hickory chips or sawdust. Make sure the wood is wet to get a good smouldering smoke going
-bring internal temp of meat to 180 degrees by raising temp in smoker or finish in the oven at 200-220 degrees till thermometer reads 180.
-slice very thin

I'm doing another 5-6 pounds of roasts right now and I slice it as thin as Arby's roast beef. Vaccume pack in 1/2-1 pound packages (if you work fast enough... it gets eaten real quick once it's sliced ) and take out of freezer as needed. Awesome on good bread with a slice of swiss and a little mayo or horseradish sauce... MMM MMM

I'm also gonna try warming it in a sauce pan and adding a little BBQ sauce and making warm BBQ sandwiches on crusty rolls.

Good Luck!

Ken