Bubba wrote:
> Jack Curry wrote:
>
>> "Bubba" > wrote in message
>> . ..
>>
>>
>>> I've been the recipient of two deer shoulders that I am cooking for
>>> an office party. I intend to smoke them (I know, I know....hang
>>> on!). I figure, if larded, they might come out edible, but I don't
>>> own a larding needle. I've tried the "stick and stuff" routine
>>> with frozen fat but
>>> have never had good results. It occurred to me that there was no
>>> reason that I couldn't inject the shoulders with fat, the idea
>>> being that if I catch the fat at the liquid stage (but still cool
>>> enough to not damage
>>> my syringe) that the fat would: a) Congeal in the cool meat, and
>>> therefore not leak out. b) liquefy at smoking temps. c)
>>> Moisturize the meat without leaving me with globs of unrendered fat
>>> when the meat is cooked.
>>> I'll be happy to hear from anyone that's ever done this.
>>> And glad to post the results.
>>>
>>> Ideas, comments, etc?
>>>
>>>
>>
>> Bubba,
>>
>> I think you're playing with botulism and I wouldn't do it. When you
>> bring the fat up to the point of liquification (nice, warm bacteria
>> breeding temp), then inject it into the venison (oxygen-free
>> environment), you're creating a potentially lethal product.
>> Smoking (I refer to cold smoking - 90 degree temps or so) is in
>> itself a risky business which is why heavy salt and nitrate cures
>> are used...to kill the botulin organisms.
>> As with sausage-making, all meat handling must be done in a clean
>> and cold environment to prevent bacteria growth and the same applies
>> to larding.
>> If you mean to try your injection technique and then *immediately*
>> hot smoke the venison, it might be OK, but I certainly wouldn't
>> offer any assurances. Be careful, that shit is lethal.
>>
>> Jack Curry
>>
>>
>>
>>
>>
>>
> I appreciate your concerns, they are well founded, but I should have
> been more specific. The fat will be at close to 200 degrees (I will
> render the fat by boiling) when injected. I intend to hot smoke the
> venison to about 200 degrees. I want the collagen to liquefy, but
> need
> the fat to help keep the meat moist in the process.
>
> Thanks.
> Bubba


I'd forget about taking it to 200. Just go to 140 with no added fat. Very
nice that way. Easy too.

TFM®