Place the sausages in the smoker and cook until the internal temperature reaches 160°F, the time can vary based on the thickness and size of the sausages. Usually it takes 2 ½ – 4 hours.
Preheat your oven to 220°C. Parboil the potato for 12 minutes, drain and cool sufficiently to be able to handle it. Coarsely grate the potato into bowl containing the butter. Finely grate the carrot into potato bowl, adding salt and pepper.
Form the mixture into two rosti patties and place apart on a buttered baking sheet. Bake in the over for 25-30minutes, until golden and cooked through.
At the same time, place tomatoes in a small oven proof dish, sprinkle with seat salt and fill with olive oil.
Roast in the oven until they have skrunk a little and tinged with colour. Reclaim the olive oil to use on beans or later as base for a salad dressing.
Spoon the wilted spinach leaves into each half of the tomatoes, keep warm.
Cook beans in salted boiling water for 3 minutes, drain and toss with a little of the olive oil from the tomatoes. Keep warm.
Brush the steaks liberally with olive oil and season with salt and pepper. Heat a frying pan to smoking not then cook the steaks for 1-2 minutes each side in total, turning every 20 seconds. This will give you a great colour and succulent pink interior. Take off the heat and cover loosely with foil and rest for 6 minutes.
Return the pan to the stove and add 100ml beef stock. Scrape around the edges of the pan to incorporate the meat residues, reduce by half and add a small knob of butter.
Serve venison steak over rosti, surround with vegetables and some sauce.
Seasonings and other ingredients for 5 lbs. (2.25 kg)
3 Tbsp. (45 ml) Bradley Honey Cure (Do not use more than this amount)
4 tsp. (20 ml) pepper, black
2 tsp. (10 ml) garlic powder
1 tsp. (5 ml) MSG (optional)
1 tsp. (5 ml) liquid smoke (optional)
1 tsp. (5 ml) cayenne
1 tsp. (5 ml)) coriander
1 tsp. (5 ml) chili powder
6 Tbsp. (90 ml) soy sauce
4 tsp. (20 ml) Worcestershire sauce
1 1/2 cup (360 ml) apple juice
4 cups (960 ml) cold water
Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of cure mix applied must be proportional to that weight. For example, if the weight of the meat is 2 1/2 pounds (1.15 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.
Preparation and seasoning
Begin with hunks of meat, rather than with meat that has been cut into steaks or chops. (Steaks and chops are cut across the grain of the meat. This makes them unsuitable for jerky.)
Chill the meat thoroughly. Cold meat is easier to cut, and bacterial growth is retarded.
Trim the fat from the meat. It is impossible to remove the streaks of fat that are marbled into the meat, but you should remove all fat that can be removed easily.
Use a long slicing knife or an electric meat slicer to slice 1/4 inch (7 mm) thick strips. The strips should be 1 to 2 inches (2.5 to 5 cm) wide. The meat must be cut with the grain, not across the grain. If the meat is cut across the grain, it will be too fragile after it dries. You can determine if the strip has been correctly cut with the grain by pulling on the ends of the strip. If it has been properly cut with the grain, the strip will stretch; if not, the muscle fibres will separate, and the strip will tear.
Chill the meat again while preparing the seasoning mixture.
Combine and stir the seasoning blend well until all ingredients are dissolved. Chill the mixture well.
Add the meat strips and stir them from time to time, especially during the first few hours of curing. Refrigerate overnight.
During the morning of the second day, use a colander to drain the curing liquid from the meat. Do not rinse!
Drying and smoking the jerky
Hang the strips, place the strips on smoker racks, or lay the strips in wire-mesh smoking baskets. (Wire-mesh baskets are preferable; hanging the strips will allow more of the product to be processed, but the use of baskets makes processing easier and faster.) A thermometer is not required for beef, pork, or any other kind of meat if the suggested high temperatures and long processing times are followed. You may use a common smoker with a heat source inside. To facilitate drying, the smoker chimney damper should be fully open.
Dry at 140°F (60°C) with no smoke until the surface is dry. This will require at least one hour. If the strips are on wire mesh, turn them over after 30 to 45 minutes to prevent sticking.
Raise temperature to 160°F (71°C), and smoke for 2 or 3 hours.
Raise temperature to 175°F (80°C) – for poultry, raise the temperature to 185°F (85°C) – and continue to dry with no smoke until done. This final drying and cooking step will require about three hours. When the jerky is done, it will be about half the thickness of the raw jerky, and it will appear to have lost about 50% of its weight. The jerky will not snap when it is bent, but a few of the muscle fibres will fray. If the jerky is dried until it snaps when it is bent, the jerky will have a longer shelf life, but it will not be as tasty.
Let the jerky cool to room temperature, and either freeze or refrigerate it.
Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list. If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon.
Combine rub ingredients and massage into venison roast.
Cover with plastic wrap and refrigerate 6 to 8 hours or overnight.
Remove from refrigerator and let stand for 30 minutes.
Smoking Method
Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
Place the venison roast in the Bradley Smoker and using Mesquite flavour bisquettes smoke/cook for approximately 4 to 6 hours.
To Serve
Combine all guacamole ingredients in a blender or food processor and blend until smooth. Let venison stand 5 minutes, slice and serve with the guacamole.
Seasonings and other ingredients for 5 lbs. (2.25 kg)