Smoked Venison Roast
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 15 mins
-
Servings
12 people
-
Calories
234 kcal
-
Course
Main Course
-
Cuisine
American
Smoked Venison Roast
Description
This recipe starts with a full venison roast massaged and cured with equal parts kosher salt and sugar, usually about 23 grams each per five pounds of meat. The meat rests in the cure in the refrigerator for a week to ten days, turned daily, to season and firm it. After curing, the roast is rinsed and dried, optionally air-dried uncovered in the fridge to form a pellicle.
The venison is then smoked at a low temperature between 175°F and 200°F for two to five hours or until reaching an internal temperature between 120°F and 140°F, with about 130°F preferred for optimal tenderness. Smoking at this range imparts a preserved smoky flavor without overcooking. After smoking, the roast rests 10 to 15 minutes before slicing to retain juices.
This method suits various sizes of venison, from one pound to large legs, with adjustments in salt quantity and smoke time. The finished smoked venison can be stored in the refrigerator for up to a week. The cure balances saltiness and a touch of sweetness, improving the meat's texture and flavor during smoking.
Ingredients
- One 5- pound venison roast (See notes below)
- 23 grams kosher salt about 0.8 ounces
- 23 grams sugar about 0.8 ounces
Instructions
- Mix the salt and sugar together and massage the mixture into every part of the venison. Do this over some sort of tub or container - a baking sheet works well - so you don't lose any. Put everything, including any stray cure mixture, into a large plastic bag or container that will just about hold the venison. Let this sit in the fridge anywhere from a week to 10 days. Turn the meat over once a day.
- Rinse off the meat and pat it dry. If you want, you can set the venison on a rack uncovered in the fridge for a day before smoking.
- Smoke the meat slow and low - I prefer somewhere between 175°F and 200°F - 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 120°F and no higher than 140°F. I prefer about 130°F.
- Let the smoked venison sit on the cutting board 10 to 15 minutes before slicing and serving. It will keep a week in the fridge and freezes well.
Notes
- Different sizes of venison roasts require proportional adjustments in cure mixture and smoking time.
- Turning the roast daily during curing ensures even seasoning and texture development.
- Rest the smoked venison for 10 to 15 minutes before slicing to keep juices locked in.
- Keep the smoked venison refrigerated; it will keep for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 43g | 86% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 161mg | 54% |
| Sodium | 839mg | 35% |
| Potassium | 601mg | 13% |
| Sugar | 2g | 4% |
| Calcium | 9mg | 1% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
