Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: africanmeat on July 07, 2015, 04:35:27 AM
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I just got a springbok loin ,
I am not a hunter or a venison man so i need some help .
I am wondering what to do with it ?
Do ill smoke it like a tri tip , or brine it and smoke it like pastrami
or maybe i will do it in the sous vide ? any advice or ideas ?
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I have wrapped venison loin in bacon and smoked it with cherry wood until about 140F (60C). I did "wash" it in a little red wine vinegar to take some of the gaminess out of the meat. Came out nice and tender, with a good flavor. Sous vide sounds like a good candidate too, and if you go that route a berry sauce would probably go well. I like venison and blackberries (only because they are cheaper than raspberries most of the time :P )
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Ahron,
If the meat tends to be gamey tasting I would go with a soak in buttermilk first. I know this works with venison or any other gamey meat. If it is fairly lean and possible tough, although I wouldn't think a Springbok would be tough since it is a small animal, I would probably recommend the SV method for the initial cook. Then sear and make a nice pan sauce with some kind of berries. I like akruckus' advice on this part. Depending on how much you have, the pastrami route would also be good. You always make some killer pastrami.
What ever you do, keep us posted with pictures.
Art
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The buttermilk would be a fine carrier for the flavors that you may want to accent the meat with (coriander , garlic, rosemary, sage or your favorites...) and the enzimatic aspect of how the buttermilk works to tame down the meat and add moisture (don't forget to add a little salt and a small amount of vinegar) .
Art can attest to how well this works on an OLD goat which as strong smelling and gamey as hell.....We funded of f the buttermilk after a 24 hour soak...applied missed and rub and smoked it. It had the texture of pulled beef but the taste of a mild pork. Tasty....
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Just my 2 cents, but if I were doing it I'd brine for 24 hrs is a basic brine then change the brine with fresh brine and add whiskey and go for 10 to 12 hrs
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thanks guys . what temperature did you smoke it and to till what IT did you smoke it .
i love the idea of the buttermilk .
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Smoked 255F (124C) to an IT of 140F (60C)
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thanks guys . what temperature did you smoke it and to till what IT did you smoke it .
i love the idea of the buttermilk .
I would treat it like pork and smoke at 225F-250F. And - the IT of perhaps 200F-205F if you want it to shred or pull it. If you want it sliceable - no higher than 185F
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thanks guys . what temperature did you smoke it and to till what IT did you smoke it .
i love the idea of the buttermilk .
I would treat it like pork and smoke at 225F-250F. And - the IT of perhaps 200F-205F if you want it to shred or pull it. If you want it sliceable - no higher than 185F
I forgot to ask how long to soak it in buttermilk ?
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Smoked 255F (124C) to an IT of 140F (60C)
Thanks