Cured venison

Royzo

Royzo

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Super GunNutz
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Manitoba
I normally butcher pigs around deer season just so that I have trimmings for sausage and basically like to get all the meat done at the same time. When I cure the pork hams I like to toss a deer ham in the brine at the same time. Once the curing is done its off to the smoke house.
The cured and smoked venison is a real treat in my house. Roasted or sliced into steaks is awesome.
Anybody else do this? If not you are missing out!!
 
Royzo said:
I normally butcher pigs around deer season just so that I have trimmings for sausage and basically like to get all the meat done at the same time. When I cure the pork hams I like to toss a deer ham in the brine at the same time. Once the curing is done its off to the smoke house.
The cured and smoked venison is a real treat in my house. Roasted or sliced into steaks is awesome.
Anybody else do this? If not you are missing out!!
Click to expand...

Something you should keep in mind is cross contamination. Also, when I smoke venison I usually do it medium rare...you can't really safely do this if it has been brined with pork in the mix because pork should be well done. I'm sure someone will come along and say that it is fine though, but imho you are taking a big chance...especially if kids are eating it too.
 
freezer filler said:
Something you should keep in mind is cross contamination. Also, when I smoke venison I usually do it medium rare...you can't really safely do this if it has been brined with pork in the mix because pork should be well done. I'm sure someone will come along and say that it is fine though, but imho you are taking a big chance...especially if kids are eating it too.
Click to expand...


That is very sound advice.
Between the hot smoking and proper cooking I find this method quite safe. Been doing it this way for years along with chickens and turkeys. Temperatures are key and are monitored very carefully.
 
Royzo said:
That is very sound advice.
Between the hot smoking and proper cooking I find this method quite safe. Been doing it this way for years along with chickens and turkeys. Temperatures are key and are monitored very carefully.
Click to expand...

Do part or all of of the cure/smoking at a pasteurization temperature. I use a sous vide for my pastrami. 23 minutes at 137 Fahrenheit kills all the beasties, and I leave it in the bath for 48 hours for pastrami. I downloaded the health Canada time and temperature guide. Found it by googling.

Making a sous vide cooker is cheap and easy. It's worth doing.
 
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