Trick for lean meat.
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Trick for lean meat.
This might work for wild game since fat content can be lower than store bought meats in general.
The main point of this is that I've found that too much heat causes evaporation and that seems to be the enemy in that it can dry meats out.
I've done the following to venison roasts and beef roasts and the flavor is as good as it can I get in my opinion and it is very simple and prep is a snap.
The BB preserves tame the gamey flavor out of venison and the acid in the pepper relish seems to tenderize the beef and well, see what you think. Might try it on other cuts. Add some garlic powder if you like.
Get your 4-5 quart iron cook pot.
For #1 & 2, first lay in a layer of small red potatoes, carrots, celery and onions in the bottom first followed by no more than 1 cup of home-made beef stock.
1. Venison shoulder roast. Add salt and pepper and lay on top of the vegg. Top with some blackberry preserves and cover with tight fitting lid or a sheet of aluminum foil then the lid if lid has a gap.
BAKE AT 190 degrees for 6-8 hours. Do not disturb.
2. Beef sirloin roast, same as #1 but top with a 1/4 cup or so of hot pepper relish (sold in a jar for subs as a spread).
BAKE at 190 same deal.
3. Pork for pulled pork BBQ. Nothing but (no vegetables, no potatoes) salt & pepper, Hungarian Paprika dusted onto a big pork loin roast. Add 1 cup of chicken stock mixed with about 1/2 cup of sweet baby Ray's BBQ sauce.
BAKE AT 175 for about 8 hours.
Might work for other game........dunno.
CB
The main point of this is that I've found that too much heat causes evaporation and that seems to be the enemy in that it can dry meats out.
I've done the following to venison roasts and beef roasts and the flavor is as good as it can I get in my opinion and it is very simple and prep is a snap.
The BB preserves tame the gamey flavor out of venison and the acid in the pepper relish seems to tenderize the beef and well, see what you think. Might try it on other cuts. Add some garlic powder if you like.
Get your 4-5 quart iron cook pot.
For #1 & 2, first lay in a layer of small red potatoes, carrots, celery and onions in the bottom first followed by no more than 1 cup of home-made beef stock.
1. Venison shoulder roast. Add salt and pepper and lay on top of the vegg. Top with some blackberry preserves and cover with tight fitting lid or a sheet of aluminum foil then the lid if lid has a gap.
BAKE AT 190 degrees for 6-8 hours. Do not disturb.
2. Beef sirloin roast, same as #1 but top with a 1/4 cup or so of hot pepper relish (sold in a jar for subs as a spread).
BAKE at 190 same deal.
3. Pork for pulled pork BBQ. Nothing but (no vegetables, no potatoes) salt & pepper, Hungarian Paprika dusted onto a big pork loin roast. Add 1 cup of chicken stock mixed with about 1/2 cup of sweet baby Ray's BBQ sauce.
BAKE AT 175 for about 8 hours.
Might work for other game........dunno.
CB
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Re: Trick for lean meat.
Nobody cook venison at low temps like this? That venison roast was buttery and the best I ever had.
Low fat, low temp to keep the little fat from cooking out???
Low fat, low temp to keep the little fat from cooking out???
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Re: Trick for lean meat.
I cook my pork ribs and Brisket at 180-190 for varying times after taking it off the smoker. And it is tender
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Re: Trick for lean meat.
Me too. I've found that both meats must be good and dark coming out of the smoker. Otherwise the fat is overpowering since the oven doesn't render much out at low temp. Thanks for the back up. Happy eatin'.
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Re: Trick for lean meat.
I like to do two things, soak the meat in brine water to remove excessive game taste and then sear the outside well to lock in the juice before slow roasting.
Interesting fact, bacteria only lives on the outside few mm of meats so by searing it you can slow cook the meat safely.
Interesting fact, bacteria only lives on the outside few mm of meats so by searing it you can slow cook the meat safely.
I'm soft and I don't care.
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Re: Trick for lean meat.
I've pre-cooked baby back ribs in the oven and then put them on the grill with lots of smoke headed their way. Add some Baby Rays sauce as they cook and make them nice and sticky with it. They are excellent... Never tried putting jam in with any kind of meat. Do you taste the blackberry jam later or does it tend to disappear? Blackberry jam in itself is plenty good but just curious how it does in this fashion.
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Re: Trick for lean meat.
I use red current jelly in the centre of a hanunch along with really fatty bacon in place of the bone.
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Re: Trick for lean meat.
No lingering taste of the preserves champ.
WHY AM I SIGNED IN FINE UNTIL I TRY TO POST? THEN I'm REQUESTED TO SIGN IN AGAIN.
Seems like a glitch. Maybe? Help appreciated.
WHY AM I SIGNED IN FINE UNTIL I TRY TO POST? THEN I'm REQUESTED TO SIGN IN AGAIN.
Seems like a glitch. Maybe? Help appreciated.
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Re: Trick for lean meat.
Also, my message is wiped out after I re-sign in.
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Re: Trick for lean meat.
Yes, its a bit of a "glitch".
When you log in, you must select "Remember me" . . . or your session goes to sleep while you're typing.
When you log in, you must select "Remember me" . . . or your session goes to sleep while you're typing.
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Re: Trick for lean meat.
I'm giving this one a shot today, I'm unsupervised, my wife is away, so hope I don't burn the house down. I could only find one kind of Hot Pickle Relish, hope this is what you meant.
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Robert J Stokes
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Re: Trick for lean meat.
Yep. That's the stuff. It's also sold as hoagie relish. Add very little heat if any. It's all about the flavor, kind of add a slight tang with a hint of roasted red pepper flavor.
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Re: Trick for lean meat.
thechamp wrote:I've pre-cooked baby back ribs in the oven and then put them on the grill with lots of smoke headed their way. Add some Baby Rays sauce as they cook and make them nice and sticky with it. They are excellent... Never tried putting jam in with any kind of meat. Do you taste the blackberry jam later or does it tend to disappear? Blackberry jam in itself is plenty good but just curious how it does in this fashion.
Had a slow cooked beef roast recipe that called for red currant jelly. Didn't have any so tried marmalade!! Along with vegetables etc as in custom lots recipe the jam workes a treat. No jam taste eat all and the resultant gravy had a slight sweetness but not over powering.
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Re: Trick for lean meat.
Actually, I think I will do a leg of venison in the camp oven today. I'm thinking of honey soy with garlic and cummin.
I've just got a hankering for it for some reason.
I've just got a hankering for it for some reason.
I'm soft and I don't care.
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- Meister der jagd
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Re: Trick for lean meat.
Gents , I'm assuming you mean 190 F?
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