Did some computer repair for a lady at work, and I got some bison in trade. I have never smoked it, and was wondering if anyone on the forum had some input on how to treat it? I ended up with 3 approximately 2 lb cuts labeled "roast" and another one labeled "sirloin", as welll as some hamburger. I have grilled bison hamburger with success in the past, but am at a loss as to how to treat the roasts and sirloin. I plan on making jerky out of one of the roasts, but would like to cook the rest in the smoker.
As lean as it is, do I treat it like beef or venison, or should I bacon wrap it, or what? Lardons come to mind, but I dont want to do something that is going to make it taste less like bison, and more like something else.
Any recommendations are welcome.
As lean as it is, do I treat it like beef or venison, or should I bacon wrap it, or what? Lardons come to mind, but I dont want to do something that is going to make it taste less like bison, and more like something else.
Any recommendations are welcome.
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