pepperhead212
Executive Chef
A couple of days ago, I got a venison shoulder from a friend, and rubbed it down with garlic, rosemary, and salt, and put it in a Foodsaver bag, and let it marinate 6 hours, before setting it in my sous vide for 12 hours at 135°, before smoking it for 4 hours. I took it to my friend's house yesterday, and everyone loved it, though it could have stayed in there longer - some sites had it being in the sous vide for 24 hours, so I'll try that next time. The very center, while it was fairly tender, it could have used more cooking, or cut thinner.
Venison shoulder, marinating overnight, to cook in this sous vide tomorrow. by pepperhead212, on Flickr
Venison shoulder, after 12 hours on 135 degrees. by pepperhead212, on Flickr
Something to smoke the venison with this time. by pepperhead212, on Flickr
Smoking the venison. by pepperhead212, on Flickr
Smoked venison shoulder, after 12 hours sous vide. by pepperhead212, on Flickr
Venison shoulder, marinating overnight, to cook in this sous vide tomorrow. by pepperhead212, on Flickr
Venison shoulder, after 12 hours on 135 degrees. by pepperhead212, on Flickr
Something to smoke the venison with this time. by pepperhead212, on Flickr
Smoking the venison. by pepperhead212, on Flickr
Smoked venison shoulder, after 12 hours sous vide. by pepperhead212, on Flickr
Last edited: