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Subject: Smoked Venison
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brad100xx - User is Offline
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02/23/2008 4:24 PM  
First i take one of the big cuts from the hind legs. I prefer large cuts just to keep it from drying out. I get the smoker set to 220 degrees. while the smoker is getting ready i take the meat and a pound of bacon. Cut some slits in the meat running the lenght of the meat i now take the bacon and stuff the cuts as much as i can. With the laft over bacon wrap the entire piece and use tooth picks to keep the bacon on the meat. I put the meat on for about a hour before i add any smoke. Now i use apple wood for the smoke. I will usually let the meat smoke now for a additional 4 hours. For a total of 5 hours of cooking. The meat i usually try to use weighs around 3 pounds. Take off the smoker and enjoy its as good as any prime rib.
pizzaman17 - User is Offline
4-Pointer
4-Pointer

McIntyre,Pa.




03/01/2008 10:32 PM  
It sound delicious. We have an amish butcher here in Pa that makes Ham out of deer hind quarter. It's the best ham I've ever eaten.
brad100xx - User is Offline
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03/04/2008 4:36 PM  
I just tasted some ham a few weekends ago it was good may have to try it next year
rebel deer hunter - User is Offline
Record Book
Record Book

florida




03/28/2008 5:55 PM  
ive had smoked venision before and I dont know if it was the way it was cooked but it tasted like s***t, and I threw up.
SOUTHERN PRIDE
brad100xx - User is Offline
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03/29/2008 7:46 PM  
the first i did sucked but i found my mistake was adding smoke to early now i let it cook for 1 or 2 hours before i ever add any smoke read that smoke and cold meat makes a sour taste
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Forums > Buckmasters Buck Talk > Recipes and Cooking > Smoked Venison

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