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Old 10-07-2019, 08:37 PM   #1
R Dubya
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Default Venison Roast - Aged and Smoked

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.

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Old 10-07-2019, 08:46 PM   #2
bps3040
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Looks delicious
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Old 10-07-2019, 08:56 PM   #3
camoclad
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Awesome
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Old 10-07-2019, 08:57 PM   #4
flywise
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Dang, very nice
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Old 10-07-2019, 08:59 PM   #5
MRWHITE87
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Oof. That looks great.
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Old 10-07-2019, 09:00 PM   #6
MilMan
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Man! I’m hungry...again!
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Old 10-07-2019, 09:01 PM   #7
rbsears
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I’m drooling. I’m thinking mashed potatoes and gravy/mushrooms and steamed spinach. What time do you want me over? I’ll bring the wine.
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Old 10-07-2019, 09:09 PM   #8
Thorcules
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Oh man that looks good!
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Old 10-07-2019, 09:21 PM   #9
brrdnk
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Looking good.
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Old 10-07-2019, 09:31 PM   #10
twobittxn
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Shoulder roast? Ham?

Looks good.
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Old 10-07-2019, 09:32 PM   #11
Throwin Darts
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That looks awesome. For someone with no clue about aging meat what do I need to know? What were the steps for wet curing it?


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Old 10-07-2019, 09:34 PM   #12
Johnny Dangerr
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In have a killer roast recipe. Will share it this season.

Looks great.....................
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Old 10-07-2019, 09:39 PM   #13
lmartin5
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That looks awesome!


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Old 10-07-2019, 09:46 PM   #14
Acameron52
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Dangit!!
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Old 10-07-2019, 09:47 PM   #15
6.5CM
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**** looks good!
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Old 10-07-2019, 10:12 PM   #16
peterp63
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How did you wet age?
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Old 10-07-2019, 10:22 PM   #17
Dushon
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Quote:
Originally Posted by peterp63 View Post
How did you wet age?


Better yet, how do you inject a jalapeño?


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Old 10-07-2019, 10:57 PM   #18
SV72
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**** that looks GOOD
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Old 10-07-2019, 11:10 PM   #19
ClayW
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Looks awesome!
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Old 10-07-2019, 11:26 PM   #20
Aggiehunter08
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Looks great. Let’s hear more about the wet age.
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Old 10-08-2019, 04:22 AM   #21
Uncle Saggy
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Quote:
Originally Posted by Aggiehunter08 View Post
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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Old 10-08-2019, 08:30 AM   #22
R Dubya
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Quote:
Originally Posted by twobittxn View Post
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.

Quote:
Originally Posted by peterp63 View Post
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.
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Old 10-08-2019, 08:34 AM   #23
BlackHogDown
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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.
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Old 10-08-2019, 08:47 AM   #24
salth2o
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That looks amazing. I think I will give this a try.
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Old 10-08-2019, 09:09 AM   #25
Brewsky Dan
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Looks good
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Old 10-08-2019, 09:10 AM   #26
bowhunterhelm
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Looks awesome!
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Old 10-08-2019, 09:18 AM   #27
AntlerCollector
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Very nice. There's a jalapeño/butter injector that is great on those deer roast as well.
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Old 10-08-2019, 09:19 AM   #28
AntlerCollector
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Old 10-08-2019, 09:24 AM   #29
hooligan
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looks great

here's a simple breakdown for those that want to try
https://www.themeateater.com/cook/bu...aging-big-game
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Old 10-08-2019, 09:28 AM   #30
R Dubya
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[quote=AntlerCollector;14419570]


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

Quote:
Originally Posted by hooligan View Post
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
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Old 10-08-2019, 04:25 PM   #31
Dushon
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Interesting way you injected the jalapeño. I was scratching my head on that one lol. We picked 6 lbs of jalapeños Sunday and canned them. My hands still burned last night


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Old 10-08-2019, 05:09 PM   #32
HankTheTank
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Dang, that looks great. Gonna have to try that later this weekend...after the venison chili of course.
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Old 10-08-2019, 05:29 PM   #33
texan4ut
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Looks good. I think it is a deer chili weekend coming up, but I will keep this in mind for those warmer fall weekends.
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