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homemade roast venison lunch meat on a plate

Homemade Roast Venison or Beef Lunch Meat

By Staci Drovdahl
Ditch the slimy store-bought lunch meat for this homemade version. From-scratch roast venison or roast beef lunch meat is easy to make, tastes amazing, and is so convenient to have on hand.
4.50 from 6 votes
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Cook Time 6 hours
Total Time 6 hours

Ingredients
  

  • 3-5 pound hind quarter roasts

Brine

  • 1/2 gallon water
  • 1/2 cup salt
  • 1/3 cup sugar
  • 1 T cure sodium nitrate or cure alternative; follow package instructions for alternatives
  • 1 T black pepper or handful of peppercorns
  • 1 T coriander
  • 6 bay leaves crushed
  • 1 T mustard seeds
  • 1 T thyme
  • 1 tsp. caraway seeds
  • 1 cinnamon stick
  • 5 garlic cloves chopped
  • splash of liquid smoke if roasting in the oven

Instructions
 

  • Add brine ingredients to a large bowl.
  • Add roasts to brine.
  • Cover and refrigerate for 24 hours per 1/2 inch of thickness.
  • Wrap each roast individually in foil. If you have an oven-safe temperature probe, insert that before wrapping.
  • Smoke at 200 F for 4-6 hours or until the meat reaches 160 F.
  • If using the oven instead, bake at a low temperature until done.
  • Let the meat cool a bit, then cover and chill for at least 12 hours.
  • Slice thin using a meat slicer or electric knife.
  • To store longer than a week, freeze in family-sized portions in a freezer-safe bag or container.
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