How To Make Chipped Venison Recipes

MOCETTA, ITALIAN VENISON HAM

Steps:

• Grind the juniper berries, black pepper, thyme and bay leaves together until fine. Mince the rosemary. Combine all the spices with the salts and mix well. Divide this mixture in half. Put one part of the cure away in a sealed container.
• Carefully rub half the mixture into the goat legs, making sure to get lots into the ball joint that had connected the leg to the pelvis; this is where leg cuts often spoil. Massage the spices and salts into the meat.
• Put the legs into a large container and refrigerate for 2-3 weeks. Drain off any liquid that seeps out of the meat. You will know it's about done when the meat has firmed up quite a bit.
• Rinse off the cure and pat the legs dry. Repeat Step 3 with the second half of the cure.
• Let the legs cure in the fridge for another 7-10 days. The longer you go, the saltier the meat will be - and the longer it will last without spoiling.
• When you are ready, rinse off the cure again and soak the legs in fresh water for an hour. This relieves a little of the saltiness and results in a moister cure - you needed to cure with so much salt for so long to make sure it penetrated all the way through to the bone. The water soak removes some of that salt so it won't be overpowering when you ultimately serve the mocetta.
• Hang for 2-5 months. You want a temperature between 40 and 60°F (colder at the beginning, and warmer near the end), and a humidity starting at about 80 percent and slowly decreasing - say, 5 percent a week) until you are at about 60 percent humidity.
• Once it's ready, you can cut the meat from the bone and slice thin, or slice bone-in. Serve at room temperature with cheese and a husky red wine. Wrap closely and store in the fridge, or seal it and freeze it.

DRIED VENISON OR SMOKED PORK BUTTS OR LOIN

Steps:

• 1. Use deer roasts cut from the hind quarters & loins of deer. Trim & remove all outer silver skin.
• 2. Mix dry seasoning & water in gallon pail. **Can get dry seasoning from Sausage Maker, online. We buy ours in Des Moines, but I see now that Sausage Maker has it.
• 3. Put meat in net bags for hanging & smoking. Inject liquid into meat from every angle so that it is thoroughly distributed inside the meat. Cure in fridge in covered container for 7 days. I put these in a deep hotel pan & cover the pan with plastic wrap & then invert a shallow hotel pan on top of it.
• 4. At the end of 7th day,set out on counter the night before you smoke it to get to room temp. So... if you inject it on a Monday morning, then the next Sunday night before you go to bed, set it out to room temp.
• 5. Smoke meat @ 130 ° for 2 ½ hours, With smoke on it.Take away the smoke chips,& increase temperature to 175° for 6 more hours or so until internal temperature of meat is 156°. Hams should only be about 136°. May take longer. May take less.
• 6. Take meat off & immerse meat in a sink of ice water to bring the internal temp. of meat down, to stop the cooking process. When cooled off, drain & return to fridge to cool overnight. Next day, remove the netting & slice thin on electric slicer. Slice against the grain, not with the grain. I freeze in 1# pkgs. Double wrap with freezer paper or vacuum pack it.
• 7. IF DOING PORK: We use a pork butt & remove bone & cut in half. Follow all steps above, except internal temp. should only get to 140° We freeze it whole & use as a small ham.
• 8. ALSO POR LOIN: Follow all steps above , except temp. should be 140°. The loins, we slice thin & freeze also & when ready to use, just heat in oven on a broiler pan with water in the lower pan & cover with foil, to just steam it slightly. Then place several heated slices on warm hamburger bun or hoagie & slather with thin, warmed BBQ sauce, like at Arby's.

THE ONLY VENISON BRINE RECIPE YOU NEED

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.