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Why Was My Venison Roast Mushy?
Posted: Thu Jan 04, 2018 1:43 pm
by smokinga
Santa brought me a a new electric smoker, yay! Smoked a 3 1/2 - 4 lb venison roast for New Years Day, yum! Thawed it in fridge for three days, brined it overnight as directed, marinated for about 4 hours in dry rub, used hickory for smoke, use 1/2 cab & 1/2 water in pan, cooked with probe until 135 as directed, removed, it was as pretty as a picture, wrapped and let it sit a while, carved and served, taste was good however the middle tasted mushy, yuck!
What the heck..? Help!?
Thx!
Re: Why Was My Venison Roast Mushy?
Posted: Thu Jan 04, 2018 1:45 pm
by Txdragon
That's veal for ya. Especially if it's good. It should have a velvety smooth texture. Really soft. Otherwise, it's tougher than 500 year old leather. Lol!
Edit... Oh snap, venison.. Coulda swore I saw veal. Lol.
Mushy venison is usually not a good sign. I ate a "mushy" rabbit leg once, long ago, and was violently Ill for the week to follow.
Re: Why Was My Venison Roast Mushy?
Posted: Thu Jan 04, 2018 2:03 pm
by smokinga
Txdragon wrote:That's veal for ya. Especially if it's good. It should have a velvety smooth texture. Really soft. Otherwise, it's tougher than 500 year old leather. Lol!
Edit... Oh snap, venison.. Coulda swore I saw veal. Lol.
Mushy venison is usually not a good sign. I ate a "mushy" rabbit leg once, long ago, and was violently Ill for the week to follow.
That was a concern however no issues with becoming sick. I personally harvested the deer, field dressed it immediately, hung it in a cooler to age then was processed and quick frozen.
And as I mentioned I was very careful to thaw it properly in the fridge. I'm quite detail oriented and am convinced I followed the directions, however I'm not convinced the recommended 135 degrees IT was cooked enough..? BUT, if I knew what I was doing we wouldn't have met so...
Cheers!
Re: Why Was My Venison Roast Mushy?
Posted: Thu Jan 04, 2018 3:05 pm
by Txdragon
Was it actually mush, or just a soft texture?
Re: Why Was My Venison Roast Mushy?
Posted: Thu Jan 04, 2018 3:26 pm
by OldUsedParts
I have cooked many a pound of Venison and I know that the worst thing you can do is to over cook it. There is no fat like you find in pork and beef. Was this a shoulder roast or a hind quarter ? If it was bone-in hind quarter then ?maybe? the brine got around the bone area and just didn't receive the proper heat as did the other part.
