SMOKED BEAR ROAST RECIPES

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SMOKED VENISON JERKY | MEATEATER COOK



Smoked Venison Jerky | MeatEater Cook image

This savory jerky recipe includes garlic and black pepper to complement the wood-smoked flavors. I prefer to use tender roasts from the hindquarter (like eye of round or top sirloin), but any large hunk of red meat will do. These pieces should be sliced across the grain and marinated for two days to...

Provided by Danielle Prewett

Yield 2 1/2 - 3 pounds

Number Of Ingredients 12

2 1/2 – 3 lb. venison roast
1 cup soy sauce
1/2 tsp. Prague powder #1
3 tbsp. brown sugar
1 tbsp. black pepper
2 cloves of garlic, smashed or minced
2 tbsp. red wine vinegar
1/2 tbsp. dried rosemary leaves
1/2 cup water

Steps:

  • Slice the meat against the grain between 1/8-inch and 1/4-inch thick. This is easier to do when the meat is chilled in the freezer for an hour or hasn’t fully defrosted. Place all the sliced meat in a large, resealable bag.
  • If you have a mortar and pestle, smash the garlic cloves until you reach a rough paste. Mix the garlic with the water, soy sauce, pink curing salt (Prague powder #1), red wine vinegar, black pepper, and sugar until well blended.
  • Pour the liquids into the bag with the meat and mix to coat each piece on both sides. Marinate in the fridge for at least 12 hours and up to two days, tossing and mixing the bag periodically.
  • Prepare a smoker according to manufacturer’s settings using your choice of wood. Pre-heat to 160 degrees.
  • Remove the meat from the marinade and squeeze off excess liquid. Lay each piece of meat on a metal grid or pizza screen. If you have the time and space, let the pieces air-dry for a few hours in the refrigerator so it will absorb more smoke.
  • Smoke the venison for 3 to 4 hours. It should be fully dry but still pliable. If your smoker cannot get below 180 degrees, you can opt to smoke for 1 hour to impart flavor, then switch to a traditional dehydrator set at 145 to finish. This will prevent the jerky from becoming bitter or too brittle.
  • Once completely cool, store in an airtight bag for 1 to 2 months. The jerky can also be refrigerated for 3 to 6 months or frozen for a year.
  • Note: Pink curing salt (also known as Prague Powder #1) is a blend of sodium chloride (table salt) and sodium nitrite. It is used to prevent the growth of botulism bacteria, impart the savory flavors of cured meat, and give it a pink color when smoked. Although it isn’t required, I recommend it if you’re storing the meat for more than a few weeks. Do not use more than a teaspoon per 5 pounds of meat.

THE ULTIMATE CHRISTMAS ROAST BEEF RECIPE - BBC FOOD



The ultimate Christmas roast beef recipe - BBC Food image

James Martin ditches the Christmas turkey in favour of a foolproof step-by-step recipe to cook roast beef recipe with all the trimmings. Use our roasting calculator to work out exact roast beef cooking times and temperatures.

Provided by James Martin

Prep Time 12 hours

Cook Time 2 hours

Yield Serves 6-8

Number Of Ingredients 17

225g/8oz plain flour
8 free-range eggs
600ml/20fl oz milk
sea salt and freshly ground black pepper
1 cauliflower, cut into large florets
300g/10½oz French beans, trimmed
1 broccoli, cut into large florets
8 carrots, peeled and cut into batons
2.75kg/6lb 2oz whole beef sirloin, fat and sinew trimmed
250g/9oz beef dripping or lard
200ml/7fl oz red wine
1 litre/1¾ pints beef stock
2kg/4lb 8oz large floury potatoes such as King Edward, each peeled and cut into 2 or 3 pieces
200g/7oz smoked streaky bacon slices, cut into lardons
500g/1lb 2oz Brussels sprouts, trimmed and finely shredded
250g/9oz cooked chestnuts, roughly chopped
175g/6oz butter

Steps:

  • First prepare the Yorkshire pudding batter. Pour the flour into a large mixing bowl. Make a well in the centre, then whisk in the eggs one at a time, bringing in the flour from the insides of the well as you do so.
  • Gradually whisk in the milk until the batter is smooth and well combined. Season with salt and pepper, then cover the bowl and chill in the fridge overnight.
  • You can also prepare the vegetables a day in advance. Bring a large pan of salted water to the boil. Prepare a large bowl of iced water. Add the cauliflower florets to the boiling water and boil for 4-5 minutes, or until perfectly tender. Remove from the pan using a slotted spoon and plunge into the bowl of iced water. Set aside until the florets have cooled (this will prevent them from continuing to cook). Drain, transfer to a roasting tray and set aside.
  • Repeat the process with the French beans, simmering them for just 2-3 minutes. Add the drained, cooled beans to the tray.
  • Repeat the process with the broccoli florets, simmering them for 1-2 minutes. Add the drained, cooled broccoli to the tray.
  • Repeat the process with the carrot batons, simmering them for 6-7 minutes. Add the drained, cooled carrot to the tray.
  • This will ensure you have all the vegetables prepared and perfectly cooked ready to reheat on the day. Chill all of the vegetables, covered, in the roasting tray (or in a re-sealable food bag or plastic container) until needed.
  • On Christmas Day, prepare the beef. Preheat the oven to 200C/180C Fan/Gas 6.
  • Score the fat of the beef in a criss-cross pattern using a sharp knife, then season the beef generously with salt and pepper.
  • Heat a frying pan over a high heat. When the pan is very hot, add 25g/1oz of the beef dripping and, when it has melted, fry the beef on all sides until browned all over.
  • Place the beef joint, fat side facing downwards, into a roasting tray and roast for 45-50 minutes (for medium-rare) or longer until cooked to your liking – although bear in mind that the meat will continue to cook as it rests. Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium foil and set aside to rest for 30 minutes.
  • Meanwhile for the gravy, return the frying pan containing the meat juices to a medium heat and, when it is hot, add the wine. Bring the mixture to a simmer and continue to simmer until the volume of liquid has reduced by half.
  • Add the beef stock and return the mixture to a simmer, simmering until the volume of liquid has reduced by one-third, then season with salt and pepper. Strain the gravy into a jug or gravy boat. Cover and keep warm until needed (you may need to reheat it before serving).
  • Next, make the roast potatoes. Place the potatoes into a large saucepan, cover with cold water, add a pinch of salt and bring to the boil. Reduce the heat until the water is simmering and simmer the potatoes for 3-4 minutes. Drain the potatoes using a colander and shake them around a little in the colander to roughen the edges. Set aside.
  • When the beef has only 35 minutes left to cook, put 100g/3½oz of the remaining beef dripping or lard into a deep-sided roasting tray. Heat the fat in the oven for 5 minutes, or until smoking hot.
  • Carefully add the cooked, drained potatoes to the hot fat, making sure you keep your face as far away from the roasting tray as possible in case the fat spits. Season the potatoes with sea salt, then return the roasting tray to the oven. Roast the potatoes with the beef for 30 minutes, or until they are starting to turn golden-brown and crisp.
  • Turn the potatoes over after you remove the beef from the oven, then increase the oven temperature to 220C/200C Fan/Gas 7 and roast the potatoes for a further 30 minutes.
  • As soon as you have turned the potatoes over, divide 100g/3¾oz of the remaining dripping or lard equally among the holes of two 12-hole muffin tins or Yorkshire pudding tins. Heat the fat in the oven for 10 minutes, or until smoking hot.
  • Meanwhile, transfer the Yorkshire pudding batter to a jug. Carefully pour the Yorkshire pudding batter into the tins, filling each hole two-thirds full. Bake the Yorkshire puddings in the oven with the roast potatoes for the final 20 minutes that the potatoes should have left to cook, making sure you do not reopen the oven door.
  • After 20 minutes, open the oven door slightly to allow any steam to escape. Remove the potatoes, which should be ready now (prick them with a sharp knife to check they are tender in the middle). Transfer to a serving dish and keep warm.
  • Reduce the oven temperature to 190C/170C Fan/Gas 5. Continue to cook the Yorkshire puddings at this temperature for a further 12-15 minutes, or until crisp, risen and golden-brown. Transfer to a serving dish and keep warm.
  • For the Brussels sprouts, heat the remaining dripping or lard in a large frying pan over a medium heat. Add the bacon and fry for 3-4 minutes, or until crisp and golden-brown.
  • Add the sprouts and stir-fry for 2-3 minutes, or until just wilted. Add the chopped chestnuts, half of the butter and 2 tablespoons of water, then stir-fry until the chestnuts have heated through and the liquid has evaporated. Season with salt and pepper. Remove from the heat and keep warm.
  • Finally, bring a large saucepan of salted water to the boil, add all of the blanched vegetables and simmer for 30 seconds, or until heated through. Drain well and transfer to a serving platter, dotted with the remaining butter.
  • Serve the beef on a platter, surrounded by the roast potatoes on one side and the Brussels sprouts on the other. Serve the vegetables on a separate platter and the sauce in a gravy boat.

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SMOKED VENISON JERKY | MEATEATER COOK
This savory jerky recipe includes garlic and black pepper to complement the wood-smoked flavors. I prefer to use tender roasts from the hindquarter (like eye of round or top sirloin), but any large hunk of red meat will do. These pieces should be sliced across the grain and marinated for two days to...
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  • Note: Pink curing salt (also known as Prague Powder #1) is a blend of sodium chloride (table salt) and sodium nitrite. It is used to prevent the growth of botulism bacteria, impart the savory flavors of cured meat, and give it a pink color when smoked. Although it isn’t required, I recommend it if you’re storing the meat for more than a few weeks. Do not use more than a teaspoon per 5 pounds of meat.
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