Smoked Venison Roast
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- Опубліковано 25 сер 2024
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here is the marinade recipe:
3/4 cup Worcestershire Sauce
1/2 cup red wine
1/2 cup balsamic
3 tablespoons of your favorite BBQ rub
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now UA-cam Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America.
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If it has a "funny after taste," you better start field dressing it a little better.
I was done at the “whoever you buy it from” line. 😂😂
Or don't shoot it in the grass bag haha
So many people complain about the “gamy taste”. I’ve never experienced that with any deer I have taken. I field dress, skin, butcher and age each game animal I take. It just seems that if you plan your harvest from purchasing those tags to preparing great meals for family and friends you won’t have any trouble. Take your time and ask questions and don’t be in such a hurry, it’s not a race!
Good to see some other folks caught those comments.
Good video, I use that thermometer after watching your video, keep ‘em coming!
I know I am quite randomly asking but do anybody know of a good website to stream newly released movies online?
@Khari Keaton lately I have been using FlixZone. Just search on google for it =)
It's neither tuff or has a funny after taste!! If you experience either, you have miss handle the prep work and cooking of it!!
The red watery stuff is not blood but it’s a protein found in muscle tissue called myoglobin.
You fix deer right, it is neither tough nor does it have a "gamey" taste.
Salt water draws more blood out of the meat. That's why more granny's would soak game meat in milk. It was the salt in it that was doing most of the work.
lukebully also sodium will pull out the enzymes that allow it to be cut with a butter knife.
What the point of eating venison if you don’t want to taste it? I love it
Actually you need to soak in milk over night and you would think you were eating beef. I have hunted for over 20 years and my wife will only eat it if I soak it in milk cause it removes all the game flavor. Water just removes the excess blood.
Jason Smith I do the same thing but use buttermilk, the acidity helps the flavor
I’ve never once soaked my deer meat in water to take out blood. If the deer is field dressed property the blood should be drained from the deer, and if it’s hung for a few days the meat should be nice and ready to go.
My nanny used to soak them in salt water sometimes but I think that was more like brineing it because she grew up without refrigeration so it might have just been a habit to brine or salt meat when storing it, I've always tried to hang my deer atleast a week if possible just like our beef we process people don't know that sides need to hang awhile most store bought beef is hung at the least 2 weeks.
@@chernobylsurvivr my thoughts are it is just a way to brine it and make it more pallet able for people not used to it
BUT even the scripture tells us not to eat the blood... and it tastes better
Depends on when you kill it my man, if its hot I cut it up and throw it in the fridge--usually I soak it like this before cooking, if it’s cold and hangs outside no need. Also if it’s hot you can soak the meat first in a cooler with ice the blood will drain off then you can freeze it.
In Florida we typically put our meat in a cooler full of ice and let it melt and drain a few days to pull the blood out before vacuum sealing and or further processing. In my experience shot placement makes a very big difference if they go down quickly vs one that has ran a long way after being shot
When my Great-great Grandfather came over from Ireland in 1845, he was a butcher and from the photos he left, just about all butcher shop did venison, but was for the wealthy people. But now, some people consider venison garbage meat. But unfortunately up here in Atlantic Canada the main forestry company and the provincial power company both have permission to spray Glyphosate on the hardwoods and powerline right-of-ways to kill the plants that deer and moose eat so the softwoods used in the forest industry for building materials and papers take over the forests, I've talk to some hunter who won't go out this year because of the spraying. But it looks like a great recipe Jack.
3:45 Jack - is your siding melting from the close proximity of your grill?
maritimedragon yeah mine did the same thing with our massive grill. My girlfriend wasn’t too happy with me since our house was only 2 months old. Lol now I need to find a siding guy.
@@-TheRealScubasteve- ... Hopefully you found a new girlfriend...it's cheaper than a siding guy.
Hi jack . God bless . Love the channel so much . It helps with my depression and improves my day . Thank you so much for you content . Im a big fan jack . Have a awesome day . Prasie Christ.
Praying for you always.
Cooking With Jack Show thank you jack. Means alot knowing i have someone who cares . God bless.
Everybody saying this guy has it all wrong obviously didn’t try the recipe. Good roast jack, thanks for the advice. Been eating and loving wild game for about 27 years but this was a good one hands down. Will definitely use this recipe again.
@Alexander Bayer oh ya I’ve tried many different recipes, this one is still good. I just cooked two elk roasts 3 days ago using this way. I didn’t soak them but the recipe ain’t bad.
How about the fact he talked about buying venison from a hunter which is definitely illegal?
I know most don't have the ability to age there venison similar to beef before butchering but if u can hang it a week at proper temp before butchering will have huge impact on final taste
Buttermilk soak works better than water soak.
Hey CJ, in Northern British Columbia we would let the meat sit overnight in the leftover camp coffee, adds a nice flavour rather that just water.
Cheers Bud
wow. that must taste great. my rub had coffee grounds in it. I love the flavor.
This isn't an offense against you. But I sure will argue the fact that venison will give you a bad aftertaste. You only get that if you have no idea what you're doing, and do not know how to prepare or clean the meat. I took fresh cut back straps the otherand threw them on the grill with a little bit of seasoning on top. They were tender in the best steak I have ever had in my life! If it becomes tough then that means you're. If it has a bad taste, and that means you have no idea how to clean your deer
Ryan Vlk you would be correct people who say it tastes off or gamey don’t know how to gut a animal and process the meat properly my deer and moose meat is damn close to tasting like beef and not a hint of off flavor !
I like the game taste to it but the next time that you put it in water add salt it pulls out a lot more blood
2 melted grill spots on the siding. Didn't learn after the first one
Like you cooked it medium rare,lots of videos on here are treating venison like beef,its not.Rare is even better for venison and duck.
Add a little salt to your water it gets more blood out I just marinate mine Worcestershire sauce and milk overnight
That funny aftertaste is my sweat from stalking the big one.
I have an Inkbird temp controller for my beer fermentation and I love it. I need to look into this meat thermometer.
You lost me at “soak it in water”
Never soaked a roast once. Turned out great
You lost me at "soak in water"
I always soak venison in water right after I process the deer. Gets any blood, hair, or bone fragments off. I don’t do it over night, maybe like 10 minutes then I take the quarters, clean them up and butcher the meat.
I love that funny after taste. Lol Gamey is good. Lol
Jack I love your videos I have been cooking longer than than you have been alive yet I always learn something new from you.....and I thank you for that.....I was looking for the email address to request prayers so I wondered if you could possibly post that....I would really appreciate it....
Did you leave it overnight in room temp or the frig? I'll assume the frig but, just asking
Bro. You really need to educate yourself on game meats before making a video.
If that deer was handled right there's no " game " .
Taste and the blood has drained.
Looks great though.
thx
I have never seen someone smoke something and create such a beautiful, delicious looking chunk of meat
That looks amazing! I love venison! Great job!
THE PICTURES WERE BEAUTIFUL. WHAT A GREAT PLACE TO CAMP. GLAD STANLEY IS FINALLY FIXED. GOD BLESS.
When properly handled venison is neither tough nor gamey
Soak in milk for 2 hours then dry off. Put in a tightly sealed container and soak in lemon juice and orange juice over night it will tenderize your meat comes out great
In Nigeria we water cook it to remove the Blood
At what temp do you bast the meat? Ambient and internal?
Wow man. I just did this with 2 roasts from the hindquarters and I am so glad I did. I went way past temp even 60 Celsius which is about 145f for you south of the 49th. Ended up medium well and it is still thee best venison.. heck the best red meat roast I have ever had.. I subbed red wine for red wine vinegar, not cuz I don't like wine, but because I didn't have any and didn't want a red wine hangover from the rest of the bottle! Peace from Alberta Canada!
You know what they say, there are only 2 kinds of countries. Those that use the metric system and those that have landed men on the moon.
Bring it on bud. Been practicing with 20 round mags pinned at 5 for 20 years, with leather mitts on.. good luck when that AR freezes up on ya
@@ronawood nobody ever was on the moon.... it's a hoax all was done in the Kubrick's studio
If you don't like gamey meat, you don't like wild game.
Has anyone used concentrated orange juice to inject the venison with. I use it on wild duck and it works great will have to try on venison
You would probably be better off just taking it out of the smoker around 127-130 and letting it come up to temp/rest.
Ya I over did mine bit still even medium well it is delicious and tender
Looks great Jack thanks for sharing
That looked great, Jack! Love the Silverbac btw... be blessed.
If you remove the GLANDS from the meat you wouldn’t have that “gamey” taste at all
also if you want all the game taste out...who would want that but if you do soak in milk not water.
dude learn how to use a fillet knife to get that membrane off.
I like my game meat to taste like game meat, thank you very much.
soak in salt water overnight
Deer is made for real game eaters
As a deer hunter we never soak our meat in water, u better off letting it hang for a couple days
Great episode Jack, I really like the idea of reducing the marinade! :)
This was painful to watch
After about a minute In i realized I clicked the wrong video 😂😂😂
iv never eaten a tough piece of deer meat. But then again I hunt it all my self and cook it Fresh.
If you inject venison with olive oil, it doesn't dry out when cooking. Great video, looks delicious!
interesting. thanks for sharing.
have you ever tried wrapping your venison roasts in bacon before you throw them in the smoker? Someone had mentioned that to me and I've never tried and was wondering if you have. Also was going to ask, 130-135 always the temp to shoot for with venison roasts? Looks great!!
@@freaknbigpanda I actually did this with an antelope backstrap "roast" and it was awesome.
I tried sending a picture of it but UA-cam wouldn't let me. trust me though... It was great!
Amazing Jack. You sure made that venison taste good
Hey jack,
What kind of smoking wood did you use?
i use the Mesquite wood pellets on my smoker
The only water to ever touch deer should be the water that you use to wash inside body cavity out.
Water shouldn’t be used to wash the internal cavity out a damp cloth should
Does the inkbird have the option for an ambient temp probe or are they all for internal meat temps? That venison looked amazing by the way!
I may have missed it but How long did this take?
I stopped watching after you added the water.
Agreed, I’ve eaten deer that I have harvested myself for 35 years. Never once have a soaked it I’m water and never had any gamey meat.
The taste of game is the whole reason why I eat “game”!!!??
So many fault statements in just two minutes, impressive.
I like the way you BBQ bro I do the same thing haha just add more as I go I'm bad for doing sausages then adding steaks or doing steak and veg and baking the veg in the pit as well haha
Nah dude, soak in buttermilk with 2 tablespoons of baking soda.. no gaminess at all, then you can marinade it..
Deer is like any other animal young and old soft or tuff not all tuff sorry to correct you !
Might as well use beef.
I've read all the negative comments, I watched for the recipe and heat ranges. Used it and my deer sirloin came out great. Med rare and tested great.
Looks delicious.
👏🏼👏🏼👏🏼 making one this weekend. Thanks for the ideas
Hope you enjoy
I love the taste of venison as well as all game. If you don't then maybe you should stick with beef or chicken or other mass produced meat.
My grandma back in Ohio used to soak meat in milk not water!
looks great!
Thank you! Cheers!
First off do not soak your meat in water that's not blood and you're degrading the quality of the meat. Secondly and most importantly you shouldn't be buying venison from anyone, it is illegal to buy and sell most wild game meat in the U.S. including venison unless it's farm raised, which you said it's not. Don't listen to this guy he doesn't know anything about wild game.
Nice job jack that looks awsome
My uncle soaks his in sprite. It takes that taste out and omg it’s so good.
Venison isn't tuff at all. Plus not super gamey or did you forget to cut out the glands?
Hey Jack, the links you posted list the thermometers at way more than $30 like you said in your video! They are $60 for for the 4 probe (that you reviewed) and $50 for the 2 probe.?? Is there a special price for Jack show viewers? Why the difference?
go to the first link Jack posted. The $30.99 has two probe the $59.99 has 4 probes.
Haha you ruined that roast by soaking it
Best smoked venison video I've seen so far
Thanks for the video, how long until you get to 135f?
Funny aftertaste. 😂😂😂
What kind of seasoning did you use please?
Venison isn't tough at all and you can soak it in milk for a few hours to get rid of that gamey taste.
Hey Jack!! Great job!
Hi Jack. I've been talking to my wife about the bacon meatloaf that you made And she won't let me make it in the oven because she thinks that as the bacon spits in the grill then it shall do the same in the oven and set the oven on fire. Crazy right. Could you please do a recipe for a oven version
I love that after tsst
What kind of red wine do you use?
I have used salt water.
Also, if you use a filet or a smaller sharp knife or fork to poke holes in venison before the marinating process...it just takes it to another level.
At what temperature was it cooked. Stopped at 135 to glaze, then what?
Brubeck Desmond just don’t go above 150, you should be alright.
Blood water that's the flavor
What was the internal temp?
hey Chef which indoor grills do you prefer
george forman
Don’t soak in water. Dry age in fridge
Don't soak your deer meat, man... The UA-cam search continues.
What temp for elk roast
Did you remove the gland in the back leg if you could let me know ASAP I’m going to be cooking venison tonight
Always remove the glands the deer should have about four total
That’s further down the leg. Not in the rump
Love from India 😊
yes man chup r
I had that Inkbird thermometer. It worked great for about 6 months. then no two probes gave the same temp. Ice water to boiling water. then the display went out and came back. Buy something better.
i prefer eaton beaver
Whats up with this dude? Its meat, don't be such a weenie