Smoking

[*Wyche'sWarrior*]

(05-11-2018, 05:51 PM)snowy Wrote: I'm sorry, I don't know. I don't hunt or cook the stuff; I just eat it. What I had most recently was in smoked sausage form, and I didn't think it was at all gamey, or even wild-tasting. It was, however, awesome. I also had some kind of roast that was very good, but considerably "wilder". One thing I remember hearing: deer is very lean, and you need to either brine the meat to start breaking down proteins and add moisture, or add fat to keep it from drying out in the process. I don't think you could go wrong with slathering on seasonings then wrapping a hunk o' venison in bacon :drool:

Injections FTW :andy:


You can also smoke it "naked" for the first four to five hours (meat stops taking on smoke taste after this time anyway), then wrap it in foil to finish.  That way, it kind of braises itself in its own juices.  Doesn't hurt to spritz it or mop it before foiling it as well.