Deli meat — it’s what’s for lunch and sometimes dinner, too. Everyone loves a sandwich, and for good reasons. Convenience, good nutrition, rich taste, and more. By now, it’s engrained in the very fabric of American culture. With this recipe, you’ll want it for both meals and tomorrow, too. Here is how to make smoked venison deli meat (the right way).
INGREDIENTS
- One boneless hind quarter from a big-game animal
- Worcestershire sauce
- Apple cider vinegar
- Sesame oil
- Ground allspice
- Fine ground black pepper
- Kosher salt
- Fresh minced thyme
INSTRUCTIONS
- Sharpen chef’s/chopping knife for halving meat (later step).
- The key to this recipe is making enough marinade to inject your chunk of venison. Scale accordingly, but utilize the following ratio: 5 parts Worcestershire to 2.5 parts sesame oil to 1 part apple cider vinegar (example: 1 cup Worcestershire, 1/2 cup sesame oil, 1/5 cup apple cider vinegar).
- Prepare enough liquid from step 2 and add allspice, black pepper, and thyme to liquid. Mix thoroughly.
- Inject meat with marinade at multiple points.
- Coat outside of meat liberally with Kosher salt.
- Vacuum seal meat and let marinate in fridge overnight.
- Smoke meat to medium rare. (Try a stainless-steel smoker tube to transform your gas grill into a pellet smoker!)
- Halve meat chunk and slice to desired thickness using slicer.
- Eat immediately or portion meat, vacuum seal, and freeze for later.
Recipe: Venison Carpaccio Toast
