Homebrewale
Old Mossy Horns
I decided this weekend to make some deli-style venison for sandwiches this coming week. I took 3 roasts out of the freezer. I placed them in a pot of water and sous vide'd them for 14 hours at 130F. Then I coated them with black pepper, coriander, dry mustand, garlic powder and onion powder. I placed them in the smoker and smoked them using cherry wood for 3 hours at 130F. To get more of a dark exterior, I seared them on the grill for about 1 minute per side. After I took them off the grill, I cooled them for several hours. I sliced each one thin.
Here is the final product.
Here is the final product.
Last edited: