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Posted by on 6 Dec 2014 in Featured, Kamado Joe, Meat | 0 comments

Roast Venison Haunch & Root Vegetables

Roast Venison Haunch & Root Vegetables

I’m well into cooking up the Sunday roast together with vegetables on Kamado Joe these days, both benefiting from the wonderful signature flavour of Kamado. And this Sunday’s venison haunch roast was sensational writes Sandra Tate…Venison is so readily available these days, and packs such a flavour punch that I couldn’t resist serving this beautiful haunch joint to my family. A 1kg joint is sufficient to serve 4. Being very lean I thought I could afford to up the vegetable calories by roasting them in goose fat. First off I made a marinade of 3tbsp olive oil, a large glass of red wine, a sprig of thyme, a large bay leaf, 5 crushed juniper berries & a strip of orange peel. Sit the 1kg venison haunch in the marinade in a snug container in the fridge overnight. Remove at least an hour before cooking to allow it to return to room temperature, reserve the marinade for sauce and pat dry the joint. Light up Kamado Joe with the grill...

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Posted by on 3 Dec 2014 in Bradley Smoker, Cold Smoking, Featured, Meat | 0 comments

Cure, Smoke, Boil, Glaze & Bake…

Cure, Smoke, Boil, Glaze & Bake…

I’m not a huge fan of gammon as a main course but at Christmas it has to be there for light lunch, sandwiches or a cold cuts platter. This small joint will cover that, and is the perfect beginners’ project for curing and smoking writes Sandra Tate…A modest joint of pork weighing in at up to a kilo can be dry cured in 4-5 days and makes this project ideal even for a novice. CURING For 1kg joint of pork (trimmed of rind, tied and preferably not thicker than 7-8cm) you will need a cure of 25g brown sugar, 50g curing salts, and an optional 5g pickling spices, lightly crushed. Mix all of these together and rub into the surface of the meat on all sides, pushing into crevices, and wrap tightly in several layers of cling film before placing in the bottom of your fridge. Leave for 5 days then unwrap (you will find that the pork is deeper in colour due to the curing salt and the...

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