Directions: |
Directions:How to Prepare Venison for Smoking
Trim off as much fat as possible. Unlike most meats, fat is a bad thing on venison meat.
Use a sharp knife and try to avoid cutting into the meat itself.
Brining the Venison
Start by combining all these ingredients in a large pot or plastic container. Be sure to mix it thoroughly so the salt and sugar dissolve in the water.
After the mixture is ready, add your meat (ensure the entire cut is covered) and let it sit in the fridge for 12 to 24 hours.
Deer meat requires more salt than just about any other type of meat, so when you are preparing to cook it, this brine compliments it well.
Season Your Meat (Rub)
After you have prepared your smoker/grill and let it reach the initial temperature (225-250), it is time to season your venison meat. After you collect all the required ingredients, mix together and apply them to your meat and make it ready for smoking.
You will need to smoke the meat for roughly 1.5 hours per lb. of meat or until you reach 140°F internal temperature. The internal temperature is critical. I suggest you have a digital thermometer to check the temperature easily. Just a few degrees off with venison can affect the moisture and tenderness of it.
After the meat has reached the recommended internal temperature, pull it out from the grill, wrap it in foil and throw a towel over the top.
Do not cut or serve it yet. You must let it rest for 20 minutes, so the juices reincorporate into it. |
Personal
Notes: |
Personal
Notes: Very nice recipe that we use on the farm after we have harvested a deer. When it comes to smoking meat, brining is always a good idea because it helps your meat cut to retain moisture and to add more flavor.
Many folks say Venison is gamey tasting. This is usually due to it initially not being prepared correctly. I have found the best method is to cover the meat in ice in a cooler that has a drain. Continue draining the water off and adding ice to keep the meat covered and the temperature correct. Once the water runs clear, remove the meat and either cook or freeze. This method removes the blood which is why the gamey taste is present.
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