Venison Shoulder Roast-
When processing, I rubbed two smaller WT shoulders down and added butter. I vacuum sealed and froze.
On Tuesday, I pulled two out of the freezer and put them straight into a 135 degree bath. At 24 hour mark, I pulled one to check. VERY tender and VERY moist, but not quite to pulling.
I resealed (this time I added a little bit of freshly rendered leaf lard) and dropped it back in for another six hours. I pulled them for supper. They were in the early stage of pulling, but not to the point of loosing and moisture (at least not noticeable). I deboned with a knife for the most part and pulled the muscles apart with forks.
This is hands-down the best venison roast I've EVER tasted. If I did nothing else other than slowly force shoulders to this level of submission it was $99 WELL spent.
I cured gizzards last yesterday and put them in last night. Looking forward to pulling them tonight for supper and trying it. It's a Hank Shaw recipe.
Sent from my iPhone using Tapatalk
When processing, I rubbed two smaller WT shoulders down and added butter. I vacuum sealed and froze.
On Tuesday, I pulled two out of the freezer and put them straight into a 135 degree bath. At 24 hour mark, I pulled one to check. VERY tender and VERY moist, but not quite to pulling.
I resealed (this time I added a little bit of freshly rendered leaf lard) and dropped it back in for another six hours. I pulled them for supper. They were in the early stage of pulling, but not to the point of loosing and moisture (at least not noticeable). I deboned with a knife for the most part and pulled the muscles apart with forks.
This is hands-down the best venison roast I've EVER tasted. If I did nothing else other than slowly force shoulders to this level of submission it was $99 WELL spent.
I cured gizzards last yesterday and put them in last night. Looking forward to pulling them tonight for supper and trying it. It's a Hank Shaw recipe.
Sent from my iPhone using Tapatalk
