I've smoked roasts in the past and my simple recipe was to generously apply a rub and then wrap it tight and refrigerate for a day or so then smoke and finish in the oven. Worked great and everyone loves it that way but..... I wanted to take it a step further and learn to cure then smoke.
So 10 days ago I watched a few videos online, hit the bulk spice aisle at save on and got my hands on a bag of instacure #1
First I pan roasted the pickling spice(bulk), salts and sugar and then added them to a gallon of water .
Brought that to a boil then simmered for an hour.
Allowed that to cool after adding a gallon of icewater and mixing well.
I didn't have brisket so I dug in my freezer for a nice roast from a hind leg of Blacktail deer I harvested last fall in Pemberton BC
A skewer was used to poke holes thru the roast to let the brine seep in.
There was no fat to trim so it then went into the brine.
Then into the fridge for a week, turning it in the brine once a day.
on day seven I took it out of the brine and washed it, then let it soak for 1/2 hour in clean water to draw excess salt.
Then dried it and brushed very lightly with french's mustard
Now it was time to encrust it with spices
-Black Pepper corn
-whole mustard seed
-whole coriander seed
-dried rosemary
-garlic powder
-mustard powder
-pinch of cayanne pepper powder
crushed and encorporated with a mortar and pestil...... I need a spice grinder LOL
Then the meat was generously coated in the spice rub with that light coat of mustard making it stick real nice.
Wrapped it tightly with 2 layers of saran wrap and into the fridge where it stayed for 36hrs.
The smoke.....
Having only a little chief smoker at the moment..... LOL
I set the meat on the lowest rack and I used a blend of cherry/mesquite/alder with a healthy grab (2 tablespoon?) of dried rosemary mixed in for each pan
Smoke time went 8hrs, changing the chips every 2hrs and the meat reached an internal temp of 145F..... hottest I could get it in the little chief
The meat was then wrapped in foil tightly with 2 layers and set in a casserole pan and into the oven set at 300F where it stayed for 2hrs.
I was looking for an internal temp of 200 to 210F and set a probe I could monitor from outside the oven.
once pulled from the oven the foil wrapped meat was allowed to rest for 1 hour
done !
My wife and mother inlaw were blown away and I actually surprised myself with how good this first attempt came out. I have a new hobby.... Cured Meats!!!
Venison Pastrami anyone?
I served BBQ Venison burgers and slice pastrami on the side last night for dinner and that went over real well
So 10 days ago I watched a few videos online, hit the bulk spice aisle at save on and got my hands on a bag of instacure #1
First I pan roasted the pickling spice(bulk), salts and sugar and then added them to a gallon of water .
Brought that to a boil then simmered for an hour.
Allowed that to cool after adding a gallon of icewater and mixing well.
I didn't have brisket so I dug in my freezer for a nice roast from a hind leg of Blacktail deer I harvested last fall in Pemberton BC
A skewer was used to poke holes thru the roast to let the brine seep in.
There was no fat to trim so it then went into the brine.
Then into the fridge for a week, turning it in the brine once a day.
on day seven I took it out of the brine and washed it, then let it soak for 1/2 hour in clean water to draw excess salt.
Then dried it and brushed very lightly with french's mustard
Now it was time to encrust it with spices
-Black Pepper corn
-whole mustard seed
-whole coriander seed
-dried rosemary
-garlic powder
-mustard powder
-pinch of cayanne pepper powder
crushed and encorporated with a mortar and pestil...... I need a spice grinder LOL
Then the meat was generously coated in the spice rub with that light coat of mustard making it stick real nice.
Wrapped it tightly with 2 layers of saran wrap and into the fridge where it stayed for 36hrs.
The smoke.....
Having only a little chief smoker at the moment..... LOL
I set the meat on the lowest rack and I used a blend of cherry/mesquite/alder with a healthy grab (2 tablespoon?) of dried rosemary mixed in for each pan
Smoke time went 8hrs, changing the chips every 2hrs and the meat reached an internal temp of 145F..... hottest I could get it in the little chief
The meat was then wrapped in foil tightly with 2 layers and set in a casserole pan and into the oven set at 300F where it stayed for 2hrs.
I was looking for an internal temp of 200 to 210F and set a probe I could monitor from outside the oven.
once pulled from the oven the foil wrapped meat was allowed to rest for 1 hour
done !
My wife and mother inlaw were blown away and I actually surprised myself with how good this first attempt came out. I have a new hobby.... Cured Meats!!!
Venison Pastrami anyone?
I served BBQ Venison burgers and slice pastrami on the side last night for dinner and that went over real well
