BRINE FOR VENISON ROAST RECIPES

Steps:

• In a large pot, add the water and all the ingredients for the brine, and heat over medium-high heat. Bring the mix to a boil then reduce to a simmer for 15 minutes.
• Remove the pot from the heat and allow it to cool.
• After the brine has cooled, gently drop the meat into the pot to brine in a cool place for 24 to 48 hours. If you have a garage that maintains a temperature of 35 to 45°F, you can place the pot there. You can also remove a shelf in your refrigerator to accommodate the pot.
• After the meat has brined for a day or two, it is ready to either sous vide or smoke on a pellet grill.
• Sous Vide
• Pull the roast from the brine and pat it dry with paper towels.
• Place the roast in a large vacuum seal bag with 2 tablespoons of butter, remove all the air, and seal it with a vacuum sealer. You can also place the roast in a large zip-close bag with the 2 tablespoons of butter and seal it after removing as much air as possible. Be sure to double bag the zip-close bag in case of a leak.
• Place the sealed bag in a water bath, set the sous vide to 130°F, and cook for 12 hours.
• Oven, Barbecue, or Pellet Smoker
• Pull the roast from the brine and pat it dry with paper towels.
• Heat the oven, barbecue, or pellet smoker to 350°F.
• While cooking the roast with one of these methods, you will want to catch and reserve any liquid or fat that cooks out of the meat. To do this, place a metal drying rack over a large 9-by-13 lipped cooking tray, and fill it half way up with the leftover brine. The pan of brine will catch all the juices that cook out of the meat. It is necessary to add the brine to the tray before it is placed in the heat so that the drippings don’t dry out at the bottom of the tray in the heat.
• Cook the roast until it reaches an internal temperature of 125°F. The cook time will vary depending on the size of your roast.

Steps:

• Classic Brine
• Combine all of the ingredients in a large pot. Bring to a boil and stir to dissolve the salt. Remove from heat and let the mixture cool. You can add a little ice to speed up the process.
• Once completely cool, (DO NOT add while warm) pour the brine over the meat in a large, non-reactive bowl. Cover and transfer to the refrigerator for 8 to 48 hours depending on weight of meat.
• Before cooking, rinse the meat with cool water.
• Garlic and Herb Salt
• Mince the herbs and garlic as finely as you can. Add to a bowl with the kosher salt, cracked pepper, and lemon zest. Mix well and spread the salt across a sheet tray in a thin layer. Allow to dry out overnight and store in an airtight container. For faster drying time you can place inside a dehydrator on the lowest setting.
• This recipe makes roughly half a cup. When ready to use, season gamebirds over and under the skin with only as much salt as needed to lightly cover. You don’t want to make it so salty that it needs rinsing. Let the seasoned meat rest in the refrigerator for 24 to 48 hours uncovered. Pat the skin very dry before cooking.