• The SH Membership has gone live. Only SH Members have access to post in the classifieds. All members can view the classifieds. Starting in 2020 only SH Members will be admitted to the annual hunting contest. Current members will need to follow these steps to upgrade: 1. Click on your username 2. Click on Account upgrades 3. Choose SH Member and purchase.
  • We've been working hard the past few weeks to come up with some big changes to our vendor policies to meet the changing needs of our community. Please see the new vendor rules here: Vendor Access Area Rules

Bone-in Blade Roast

Bama_Xander

Well-Known Member
Joined
Feb 11, 2019
Messages
531
Location
North Alabama
I used to think shoulders were for Summer Sausage. I have been proven wrong. So tender and juicy. I feel like I need to ask forgiveness for all the shoulders I have abused in the past. This really turned out better than ham pieces I have used for roast in the past.

I am also running out of places to get grind for my summer sausage.


Screen Shot 2020-05-18 at 10.17.55 PM.jpg

Screen Shot 2020-05-18 at 10.18.09 PM.jpg

Screen Shot 2020-05-18 at 10.18.26 PM.jpg

Screen Shot 2020-05-18 at 10.19.06 PM.png
 

Aaronpaul14

Well-Known Member
SH Member
Joined
Nov 9, 2018
Messages
808
Location
67074
I used this recipe on a late season doe this year. Since then we have cooked every roast/chunk of meat the same way. I will be saving at least one whole from each deer this year.
 

Newhunter1

Well-Known Member
SH Member
Joined
Dec 20, 2018
Messages
1,115
Will this work for a domestic hog shoulder? I butchered a domestic hog and have a shoulder that needs this.
 

elk yinzer

Well-Known Member
SH Member
Joined
Oct 23, 2017
Messages
1,421
Location
State College, PA
am also running out of places to get grind for my summer sausage.
Kill more deer is the only answer...there's really nothing on a deer you "have" to grind by any means. I end up grinding a lot of the hindquarter round roasts simply because that is what I found I usually have the most of left at the end of the year.
 

Weldabeast

Well-Known Member
Joined
May 23, 2019
Messages
2,941
Location
Northeast Florida
I have an extra large slow cooker and il throw the whole shoulder with a couple onions and a hand full of apples and cook 6-8 hrs. Makes real good "pulled pork" style venison bbq
 

Bama_Xander

Well-Known Member
Joined
Feb 11, 2019
Messages
531
Location
North Alabama
Kill more deer is the only answer...there's really nothing on a deer you "have" to grind by any means. I end up grinding a lot of the hindquarter round roasts simply because that is what I found I usually have the most of left at the end of the year.
I like that idea. It is going to take a lot of deer to make enough summer sausage for the year from trim and rib meat :laughing:

I am going to be hunting out of state this year so I might just take the shoulders I have to debone to bring back across state lines for Summer Sausage. I also like to use the Sirloin Tip (ball roast) for Summer Sausage. My Bottom Round and Top Round usually end up as jerky. Eye of Round and the Sirloin are cooked like nice steaks. Shanks are slow cooked in some way. Necks are roasted like this blade roast or slow cooked in some other way. Then the backstrap and tenderloin are cooked like nice steaks (obviously).

Then there are the wobbly bits (Heart, tongue, caul fat, kidneys, etc) that are quite yummy. I have tried the liver, but I just am not a liver guy.
 

Bama_Xander

Well-Known Member
Joined
Feb 11, 2019
Messages
531
Location
North Alabama
Take that shoulder and instead of cutting it in half...smoke that sucker for 8-10 hours at 200 degrees...so, so good.
but then I couldn't make Venison Barbacoa tomorrow with the other half :cool:


I have not smoked a whole shoulder, but it is in my plans. Like @elk yinzer says, just need to kill more deer.
 

Aaronpaul14

Well-Known Member
SH Member
Joined
Nov 9, 2018
Messages
808
Location
67074
agree. But the "lesser" the cut the better. I feel like a leaner/cleaner (lack of connective tissue/fat) roast just doesn't turn out as well.
Yes fore sure the less fat the better. We have been cooking one and using left over shredded meat for taco night a few days later.
 

Newhunter1

Well-Known Member
SH Member
Joined
Dec 20, 2018
Messages
1,115
Neck...if it's a large buck then I take the entire neck and cut it in half and make one bone in neck roast and the other side I grind into burger. Shoulders...burger. Ribs and brisket...grind. Shanks...I used to grind into burger, but after putting them in a pressure cooker and doing it osco busco...well never again will the shanks be ground. Back hams are all roasts. Any scraps are ground into burger. Now, after watching the bearded butchers I'm going to process my deer the way they do.
 
Top