Get ready to witness a carnivorous transformation! In this episode, the Bearded Butchers take two whitetail deer hindquarter roasts and turn them into succulent, sliced masterpieces fit for any deli counter. We're talking deep brining, slow roasting, and paper-thin perfection.

It starts with Scott taking his son Boston's first deer and removing the two hind quarters. He then butchers the hind quarters in to boneless roasts, trusses them up with butcher twine, and mixes a brine to inject and soak them in. Once brined, the roasts are then slow smoked on the Yoder YS640 smoker until the reach an internal 145F degrees. The roasts are then moved to the cooler to chill overnight. Once chilled, the roasts are then sliced paper thin. Scott and Boston use the deli roast beast first on sandwiches, then make an amazing steak alfredo pizza that they share with the entire team!

Recipe: (Dry Ingredients sold as a kit here: https://beardedbutchers.com/products/...)

2 Large Venison Roasts (or any 4-5 lb. roasts)
2 Gallons Chilled Water
2 Pounds Sea Salt
2.5 Ounces Celery Juice Powder
1 Ounce Cherry Juice Powder

*Ranch Seasoning to taste
*Hickory Smoked Powder to taste

*Optional

This ain't your average deli meat, folks. This is wild, handcrafted goodness that'll have you ditching the store-bought stuff for good. So grab a sharp knife, crank up the smoker, and get ready to join the Bearded Butchers on a flavor adventure you won't forget!

PRODUCTS USED IN TODAY'S VIDEO

'Seth's Favorite' Cutlery Kit: https://beardedbutchers.com/collectio...

Butchers Twine 16 PLY: https://a.co/d/11yDX4I

Roast "BEAST" Brine Kit with Celery and Cherry Powder: https://beardedbutchers.com/products/...

Roast "BEAST" Brine Kit with Sodium Nitrite: https://beardedbutchers.com/products/...

Bearded Butcher Ranch 9oz Shaker: https://beardedbutchers.com/products/...

Made with Meat 10" Slicer: https://alnk.to/1C67kSVslicers%2F
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