Brined for 1 week in cranberry juice, brown sugar, salt,garlic,rosemary, peppercorns . Then dry rubbed and smoked over cherry wood .
HortoBurns
Sounds and looks insanely good!! Could you taste the cranberry after it was smoked? Awesome job and congrats on the harvest! Bet it tastes like victory!
Sometimes_Stutters
Oh I like this. I’ve dealt with my fair share of venison and have often contemplated doing this. Maybe I’ll try it with a front shoulder this year (god willing).
Alternatively I’ve considered doing a dry cure venison “prosciutto”.
weas71
It looks good but venny is so lean I would think that it would be pretty dry. Was it?
4 Comments
Brined for 1 week in cranberry juice, brown sugar, salt,garlic,rosemary, peppercorns . Then dry rubbed and smoked over cherry wood .
Sounds and looks insanely good!! Could you taste the cranberry after it was smoked? Awesome job and congrats on the harvest! Bet it tastes like victory!
Oh I like this. I’ve dealt with my fair share of venison and have often contemplated doing this. Maybe I’ll try it with a front shoulder this year (god willing).
Alternatively I’ve considered doing a dry cure venison “prosciutto”.
It looks good but venny is so lean I would think that it would be pretty dry. Was it?