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Recipes & Cooking
Smoking elk?
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<blockquote data-quote="Jogeephus" data-source="post: 1415743" data-attributes="member: 4362"><p>Its been a long time since I cooked any elk but I do a lot of venison and it can be dry if its not done right. I don't think you could go wrong brining it. Brining will relax the protein bonds and allow more moisture to enter the meat so when you start cooking it there will be more moisture to begin with but you can still over cook it and it can be dry. Wrapping in bacon would help.</p><p></p><p>If it were me and I really wanted to make something juicy and tasty I don't think I'd smoke it but only sear it on the grill. How I'd go about doing this would be to brine it first then season the meat and place it in a plastic bag and poach it in water that is 145-150F till the internal temp reaches this point. Probably take 2-3 hours. Once this is done, remove the meat from the bag and save the juices in the bag - there won't be much but its like gold - then sear the roast on a grill just long enough to get some good color on the outside then drizzle the juices from the bag over the seared roast. I think your guests will be amazed.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1415743, member: 4362"] Its been a long time since I cooked any elk but I do a lot of venison and it can be dry if its not done right. I don't think you could go wrong brining it. Brining will relax the protein bonds and allow more moisture to enter the meat so when you start cooking it there will be more moisture to begin with but you can still over cook it and it can be dry. Wrapping in bacon would help. If it were me and I really wanted to make something juicy and tasty I don't think I'd smoke it but only sear it on the grill. How I'd go about doing this would be to brine it first then season the meat and place it in a plastic bag and poach it in water that is 145-150F till the internal temp reaches this point. Probably take 2-3 hours. Once this is done, remove the meat from the bag and save the juices in the bag - there won't be much but its like gold - then sear the roast on a grill just long enough to get some good color on the outside then drizzle the juices from the bag over the seared roast. I think your guests will be amazed. [/QUOTE]
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Smoking elk?
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