Venison Roast - Aged and Smoked

[peterp63]

How did you wet age?

[Dushon]

How did you wet age?

Better yet, how do you inject a jalapeño?


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[SV72]

**** that looks GOOD

[ClayW]

Looks awesome!

[Aggiehunter08]

Looks great. Let’s hear more about the wet age.

[Uncle Saggy]

Looks great. Let’s hear more about the wet age.

Dang that looks good!!!!

I would guess wet aging would be to let the vacu-sealed roast age in the refrigerator for a week or more


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[R Dubya]

Shoulder roast? Ham?

Looks good.

I'm thinking it came from the outside of the hindquarter, too big for shoulder, and to thin for the actual ham.

How did you wet age?

Most of what I've learned about aging I gleaned from here, and other sites. I defrosted to remove the paper wrapping from the processor, vacuum sealed and left it on the bottom shelf of the fridge for 14 days.

[QUOTE=Dushon;14419052]Better yet, how do you inject a jalapeño?

Almost spit my coffee lol, my pepper plant has been producing very small very hot peppers. I chopped the tops off a handful and threw them in the blender, added a cup of water. After blending well, I strained into a measuring cup and tasted it @#$%^&@*. I poured off all but about a Tbs to use for a jerky marinade, added beer and injected.

This was my first go at wet aging, and while I'm very impressed with the result, this was almost too tender for my palate (going to do 10 days next time). It wasn't dry at all, juices were running off the cutting board while I let it stand. The ends came out to a medium well and plenty moist.

[BlackHogDown]

That looks great!

Last year's doe hung in the walk-in for two weeks. I've got a whole shoulder vac sealed in the freezer that I'm trying to find something to do with.

[salth2o]

That looks amazing. I think I will give this a try.

[Brewsky Dan]

Looks good

[bowhunterhelm]

Looks awesome!

[AntlerCollector]

Very nice. There's a jalapeño/butter injector that is great on those deer roast as well.

[AntlerCollector]

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[hooligan]

looks great

here's a simple breakdown for those that want to try

https://www.themeateater.com/cook/butchering-and-processing/the-why-and-how-of-wet-aging-big-game

[R Dubya]

[quote=AntlerCollector;14419570]


Yessir, I like this one also, had to improvise at the time

looks great

here's a simple breakdown for those that want to try
https://www.themeateater.com/cook/bu...aging-big-game

Thanks Hooligan, this is one of the sites I scoured