Continuing our smoking adventures with the Kamado Joe, we were keen to try the reverse sear method with a whole venison rump from a young buck taken on a recent hunt.
This technique can be a challenge given that venison is prone to over-cooking so the precise temperatures possible with the KJ is certainly put to the test.
Ingredients
• One whole venison rump• Kosher salt• Black peppercorns• Home prepared seasoned salt• ⅓ cup• 3½ teaspoons superfine sugar• 1½ teaspoons cornflour• 1½ teaspoons celery salt• 1 tablespoon paprika• 1½ teaspoons onion powder• 1 teaspoon garlic powder• 1 teaspoon ground turmeric• ⅛ teaspoon cayenne pepper