I have 3 packages of venison roast that I sliced up into strips about as thick as bacon. Everywhere I look, the web is telling me that I have to cook the venison first, to an internal temperature of 165F before I dry it out.
What they fail to specify is, how long does it have to sit at that temperature? If anyone can answer, I would appreciate it.
So this is going ot be my first time. I am considering boiling the strips for 10 minutes, then drying them out on the BBQ with a little smoke box afterwards, at a temperature of around 140F.
Sound like I will be able to pull this off?
What they fail to specify is, how long does it have to sit at that temperature? If anyone can answer, I would appreciate it.
So this is going ot be my first time. I am considering boiling the strips for 10 minutes, then drying them out on the BBQ with a little smoke box afterwards, at a temperature of around 140F.
Sound like I will be able to pull this off?
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