Any ideas

[Walt]

I am processing most of the deer into tamales & sausage.  Naturally, I kept the backstraps a couple of roasts & I kept an entire leg from a smaller young doe.  Any suggestions........ This will be a cook for next week

 

[DivotMaker]

Here's a suggestion...pack everything in dry ice and ship to me. ;D LOL!

Seriously, Looking forward to some good venison sausage and jerky recipes!!

 

[puddle jumper]

Walt did you take a look at the neck roast i did...
I REALLY like them..
PJ

 

[DivotMaker]

OK, so he's going to have to pack it in several dry ice packages. ;D

 

[Walt]

PJ, the roast looked terrific.  I may be going that direction with a roast.  Not much on venison recipes so was hoping to shake a few out of you guys.

Tony, sorry all out of dry ice.

 

[puddle jumper]

You got it buddy..
PJ

 

[DivotMaker]

:'( :'(

 

[Pork Belly]

1 Gallon Water
1.5 Cups Kosher Salt
I know this is a late response to an old post but here is my opinion.

1 Cup Sugar
.5 cup Dark Brown Sugar
8 tsp. Pink Salt (Sodium-nitrite)
1 tbl. Pickling Spice
1 Head of garlic, pealed and cloves smashed flat

Bring all ingredients to a boil for 3-4 minutes. Turn off heat an allow Brine to cool to room temperature. Place leg Quarter in non-eactive container and cover with brine. Weight the leg quarter to keep it submerged.
Brine for 48 to 72 hours. Remove from brine rise with cold water and pat dry. Make a series of narrow cuts and stuff them with good quality bacon chunks. Place Leg Quarter in fringe on a rack uncovered for 24 hours. Smoke at 225 until internal temp is 140, remove from smoker and allow to rest 15 minutes before slicing.

 

[Walt]

Thanks.  I already cooked the leg.  But I could use the same method on one of the roasts I have.  Thanks for the suggestion.

 

[DivotMaker]

Hi Pork!  Head on over to the Introductions section and tell us about yourself.  We like to get to know our new family members! ;D