Smoked Venison Roast Recipe

Venison Steak
3-2-1 Method Smoked Pork Ribs Recipe
Smoked Ham with Honey Glaze Recipe

Smoked meats are a staple of today's kitchens all over the world, and one can argue that smoke and salted meet have been around as long as we have fire and salt in our hands. Before the modern kitchen appliances were invented and way before food processing was developed people used to preserve their food in many different ways. Smoking the meat is one of those techniques that have been passed through the generations. Today there is no need to do that in the stance of preparing food for the winter or conserving it for some other period of the year. Anybody can go and buy what he or she wants from the store.

That does not mean that there are no culinary enthusiasts out there who want to experiment with tastes. Especially when it comes to the smoky flavor. It seems to be one of the most favorite ones that are loved and cherished by tons of people all over the world. Knowing how to prepare your meat for the smoke and knowing how to cook it afterward are an art form in itself. Every serious gourmand should understand some basics so they will prepare their favorite meats with the attention they need.

Pork is often smoked because it has a high level of fat content and this makes the meat juicy and tender even when it is salted and smoked. The same cannot be said about venison. Every animal has a different physiology, and this is one of the reasons it is so important to know what to expect from what meat. That is why this time I want to talk about smoked venison roast and what to do to make it superb.


Barbecuing is unquestionably a disorderly field, which is precisely why the numbers can bring a certain comfort. That just might be the thing that explains the popularity of the so-called 3-2-1 ribs-cooking method.
Are you not familiar with this method? Basically, it's a process divided into three separate time blocks - the first lasts for three hours, the second for two, and the final one for just one hour.
In this article, we'll be taking a closer look at this popular recipe, examining it in details, analyzing its advantages and downsides, and we'll also take a look at some variations and alternatives to it. Read on!
The most convenient way to smoke your food is by using a high-quality electric smoker. The best thing about this product is that they are convenient, easy to use and will save you time and money. You just need to place the food into it, set the right temperature and leave it to do the job for you.
Ham can be a fantastic meal when it is adequately smoked. It’s not the easiest task, but if you follow our step by step smoked ham recipe, you will have the best possible results. Anyone can make this delicious meal because there are no tough preparations or complicated steps.
This honey glazed ham is a mouth-watering dish that is ideal for the festive season. Your whole family will love this meal, and it will become their favorite. It is slow-cooked to the perfection and serves eight to ten people.
It is best to cook this honey glazed ham in advanced, so you get the most flavors.

Now, this is a meat that is not for everyone’s taste buds. One thing that will significantly influence the taste of the venison you are buying is where the doe was brought up and raised. The wilder the animal was, the leaner its meat will be, and this is an unmistakable rule. The other fact about venison is that it is one of the leanest meats that you can find on the market. This is why so many people do not like to work with it because there is a thin line between making an excellent meal with venison and making something that is dry and tasteless or even worse foul tasting.

Preparing venison by itself is a culinary philosophy that needs a lot of attention and a combination of many different spices and ingredients so it will give you the most form its taste. That is philosophy, so to say, is made all the harder when you want to smoke the venison before cooking. This is what I want to prepare you for. Making venison part of your plate will be a tough thing indeed, but people are doing it every day, you will be able to do it as well.

The Recipe

Before we start with the description of the cooking process, we should talk about the meat. The best piece of the animal that you can use to make your roast is its hind legs. That is also the place where the doe has the most meat so you can get a nice juicy cut from there. Then you want to weight the meat; this is important because of the smoking. So, once you weight the meat, you will add one percent of salt and one percent of sugar of the meat slice total weight. Make sure you rub it in nice and then you put the entire slice in a barbecue smoker, or if you have a different type of smoker you can use that as well

Making Venison Steak

The reason I use the barbecue smoker is that it will smoke and cook the meat at the same time. This is the best way to do this if you ask me. You can use a thermometer and check when the meat is the right temperature in the inside and then you are done. That was only half of the recipe, you will now have to make this chunk of salted and smoked meat into a delicious plate of dinner.

Step #1 - The first step consists of preparing the ribs. Prepare them for the 3-2-1 method by carefully removing the membranes, after which you can apply some of your rib rub.
Step #2 - It's time for the first time block. Set your smoker at 225F (110C) and place the ribs (bone-side down) into it. Cook them for the duration of three hours.
Step #3 - After those three hours, get the ribs out of the machine and wrap them in some aluminum foil. Do it as tightly as you can in order to form an airtight seal. Return the ribs to your smoker and smoke them for two hours.
Step #4 - Now would be the time to un-wrap the meat and return it to the machine for one more hour.
Step #5 - During the last half an hour of the cooking time, you can, optionally, apply some sauce to the ribs. To prevent the burning, you'll have to make sure that the cooking temperature is no higher than 265F (130C). Also, don't forget to apply the sauce in a couple of thin layers.
To place a large roasting pan, adjust the racks. With a shallow roasting one, fit the pan. Before start preparing this meal, preheat the oven to three hundred and fifty degrees F.
Under the cold water, rinse the ham, after you have unwrapped it. Put it in the roasting pan on the rack.  Use the foil to cover it and cook the meat for one hour and forty minutes. In the meantime, mix the honey and brown sugar in a saucepan and cook until the sugar has dissolved and mixture becomes smooth, over medium heat.
Use the brown sugar glaze to pour it over the meat and roast it for another one hour and forty minutes. Make sure you baste it with the drippings in the roaster, at least twice while it’s cooking. Calculate twenty minutes for one pound of meat, to adjust the right roasting time for larger or smaller meat.
Use a meat thermometer to check if the meat is done. Place it into a meaty area, but make sure it’s not touching the bone or it’s not in the fat spot. The device should register the temperature of one hundred and sixty degrees F.
Before slicing the ham, leave it to rest for about fifteen minutes. That way you are allowing the juices to set correctly.
The Advantages and Downsides of the 3-2-1 Method
How to Smoke a Ham?
This process is guaranteed to give you ribs that are tender ("fall-off-the-bone"), which is something that many people consider to be the climax of smoked ribs. On the other hand, it probably won't help you win any sort of barbecue competition.
And the reason behind that is the fact that some people have an entirely different opinion on what a good rib is. For some, a well-cooked rib comes with meat that doesn't stick to the bone but still holds to it. To put it more simply, they think that, when you're biting, the meat should be removed away cleanly from the bone - and not fall off.
However, if you're not considering getting into a barbecue competition, you shouldn't worry - just follow this method and your guests will surely be pleased.
The first thing you need to know when buying a ham is that it is always better to pay a little more money for a product that hasn’t 1/3 water weight. Choose the spiral sliced, bone-in, cooked meat that weighs about ten or more pounds.
The next thing is to keep your meat fresh before you want to smoke it. Just place it in the fridge and leave it to rest. When you are ready to prepare smoked ham, remove it from the refrigerator and set aside.
Place it on the baking sheet, use yellow mustard and squeeze it all over the meat to add a little flavor to the ham. Grab a handful of the brown sugar and rub it. Or you don’t have to use any additions if you don't want to, that depends on your personal preference. After you have done that, turn on the smoker.
Put the meat into the unit, on the center rack, flat side down. Set the temperature between two hundred and two hundred and twenty-five degrees F. It is essential to reach the internal temperature of hundred and forty degrees F, so it’s wise to use a digital thermometer.
Leave the meat to smoke for about an hour, hour and a half. Make sure you are checking it so that the ham’s bottom doesn’t get too done. Lower the heat if you notice that it is dark brown.
Take the meat out of the appliance at 2 ½ hours and put it on aluminum foil (double thickness). It is essential that you have enough of it to wrap the whole ham. But, before you do that, use orange juice to spray the meat’s outside.
The next step it is to use the remains of the brown sugar and sprinkle it over the food and then you can wrap it. Return it to the unit until the internal temperature reaches one hundred and forty degrees F, for about one hour.
When it is done, take the meat out of the appliance and leave it to rest for about twenty to thirty minutes, while it’s still wrapped. When you remove the foil, there will be juices on it. But, don’t throw it, because you can use it to pour over the ham right before you serve it.
The Variations
This technique has been mainly designed for the pork ribs - the timing works best for this type of the meat. Those that prefer the baby back ribs should give a try to the so-called 2-2-1 method. Otherwise, they will be risking having the baby back ribs overcooked and dried out - you certainly don't want that to happen!
If you're interested in long-term smoking, you could try placing the wrapped ribs into your oven, after which you could finish them off on a grill (at a low temperature). Due to the fact that most of the smoke flavor is usually delivered in the first couple of hours, this technique won't have an adverse effect on the overall outcome.
All meat has high levels of protein. Ham is pork meat, and it has about 18 g of protein. Protein in beneficial in keeping you full longer. Eating 1 serving of low sodium ham 1 or 2 times a week could help you lose weight. Ham is an excellent source of vitamins and minerals. The nutrients found in ham are: Vitamin B6, Vitamin B12, Copper, Iron, Magnesium, Niacin, Pantothenic Acid, Potassium, Phosphorus, Riboflavin, Thiamine, and Zinc.

Different wood type for different aromas

Once you have smoked it, there is one more thing I like to do to make it have an extra kick to the flavor. I do not prepare the meat the same day, but instead, I leave it in the fridge for two days, so it gets extra smoky and delicious. That is not something you have to do it is just one extra step that will make your end product stand out.

One other thing I forgot to mention is the wood you will use for smoking. If you use a modern electric smoker, some of them do not use wood at all, or they have some method of making smoke and infusing it with aromas. However, using the conventional method if you have the time and space will give you more opportunities to experiment with different tastes. Every bark has a distinct aroma, and this is something you can use to your advantage.

This is how you smoke your meat, and the other part is in the way you will serve it. There are two main options you can choose to do. One is to use the meat as it is after it has been smoked. That is, you can slice it nice and thin and serve it as prosciutto. Eat it with bread and cheese.

The other thing I like to smoke the meat just bit and then make a stew out of it. That way you will have a rich tasting stew. Make the stew with a lot of fresh vegetables, dried fruits like plums and red wine. You can mix it all up together and leave it to simmer for two hours until the meat softens up. Then serve it with cooked potatoes. The smoke will combine nicely with the dried fruit, and the sweetness will balance out the dry taste of the venison. Enjoy!

Stew With Vegetables And Plums
As you can see, the 3-2-1 technique for the pork ribs is easy-to-do and guaranteed to leave you with meat that looks and tastes great. It comes with a predictable time frame and doesn't require any unique ingredients or equipment, and the results are sure to impress your guests.
A word of advice, though - this technique is good only for two or three racks of pork ribs. If you intend to smoke just one rack, the whole process probably won't last for entire six hours. For the really small racks, try the 2-2-1 method.
With our perfect smoked ham with honey glaze recipe and the right electric smoker, you will learn how to make this incredible meal in no time. Surprise your friends and family with this delicious dinner and amaze them. We are sure that this would be their new favorite meat recipe because it’s just perfect.
It doesn’t take much time to prepare it and it’s very easy to smoke the ham. Good thing is that you can just set the smoker and let it do the rest for you. Feel free to explore and experiment with the ingredients and spices. That way you will learn from the first hand, which of them you can combine and which not. Enjoy your meal! Bon appetite!
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