Salmonsmoker
09-11-2000, 06:47 AM
Over the weekend I was cleaning out the freezer and fund a Venison Neck way down below a lot of other stuff. That presented an opportunity to experiment.
I looked up soup-stock in a cook book and found that - for best falvor, it was recommended that the meat be "toasted" under the broiler before cooking it in the soup pot.
Then I remembered the excellent smoked-turkey soup stock from last spring when I smoked the entire bird - we served the breast and made soup out of the rest.
I put the neck in the smoker and kept it going for 6 hours (smoker temperature maintained at 100 to 110 degrees) using red oak wood chips from a nearby sawmill. (The chips need to be soaked in water for an hour or so to insure that they do not burst into flames).
After smoking the neck - it went into a pressue cooker - added two Tbl sp of seasoning salt - and cooked for one and a half hours at 15 lbs. pressure then turned off the burner and let the pressure slowly drop.
The meat was very tender - the connective tissue and bone were easily removed. Once the liquid cooled, the fat congealed and was also easily removed. What remained was a very flavorful soup stock with a generous portion of meat in it.
Next step - cook up a batch of noodles. Also have enough broth to use for Ven vegie soup or Ven and dumplings.
The smoke flavor - added to the venison flavor - is an excellent soup base. It gives a totally unique and delightfull suprise flavor to the Venison and noodles.
Give it a try and let me know how it works out.
ss
I looked up soup-stock in a cook book and found that - for best falvor, it was recommended that the meat be "toasted" under the broiler before cooking it in the soup pot.
Then I remembered the excellent smoked-turkey soup stock from last spring when I smoked the entire bird - we served the breast and made soup out of the rest.
I put the neck in the smoker and kept it going for 6 hours (smoker temperature maintained at 100 to 110 degrees) using red oak wood chips from a nearby sawmill. (The chips need to be soaked in water for an hour or so to insure that they do not burst into flames).
After smoking the neck - it went into a pressue cooker - added two Tbl sp of seasoning salt - and cooked for one and a half hours at 15 lbs. pressure then turned off the burner and let the pressure slowly drop.
The meat was very tender - the connective tissue and bone were easily removed. Once the liquid cooled, the fat congealed and was also easily removed. What remained was a very flavorful soup stock with a generous portion of meat in it.
Next step - cook up a batch of noodles. Also have enough broth to use for Ven vegie soup or Ven and dumplings.
The smoke flavor - added to the venison flavor - is an excellent soup base. It gives a totally unique and delightfull suprise flavor to the Venison and noodles.
Give it a try and let me know how it works out.
ss