I've been reading about aging meat, and the tenderizing effect that it produces. So here goes, one venison roast wet cured for 14 days in the refrigerator. I patted it dry, rubbed with olive oil, seasoned it with a dry rub, and put it back in the fridge for about five hours. I then injected a mix of jalepeno and Shiner into the roast, before wrapping with bacon. I smoked it over pecan at 225 for two hours, internal temp was 152.
The result was nearly fork tender, with a medium smoke flavor. The taste and texture is reminiscent of filet mignon between medium and medium rare.
The result was nearly fork tender, with a medium smoke flavor. The taste and texture is reminiscent of filet mignon between medium and medium rare.
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