Replies

• neosam New Member Posts: 28 New Member

  July 2018 #2

  Yummy but looks a bit dry. Did you marinate them?
  

  0 · Share on TwitterShare on Facebook
• snake284 Senior Member Posts: 22,394 Senior Member

  July 2018 edited July 2018 #3

  YES!!! Baste it well with a good sop and cook slowly, It should melt in your mouth with a fantastic taste!!!

  Daddy, what's an enabler?
  Son that's somebody with nothing to do with his time but keep me in trouble with mom.

  0 · Share on TwitterShare on Facebook
• Farm Boy Deuce Senior Member Posts: 6,083 Senior Member

  July 2018 #4

  Years ago I used a propane fired smoker just like yours to smoke some venison. It ended up being blackened jerky, I mean I ate it but it wasn’t what I had in mind. That was quite early in my meat smoking learning. 
  
  I haven’t tried to smoke venison since then so I don’t have any tips but it looks like you have it under control anyway. 
  
  Your dog looks pissed, maybe you should share with him. 

  I am afraid we forget sometime that the basic and simple things brings us the most pleasure.
  Dad 5-31-13

  0 · Share on TwitterShare on Facebook
• Teach Senior Member Posts: 18,428 Senior Member

  July 2018 #5

  My daughter smokes venison shoulders by basting the meat with ranch dressing, of all things, and using a dry rub she makes, over the ranch.  Anyone who has attended the shoot we host every year can testify that it's delicious.  The trick to smoking deer or other very lean meat is to keep the temperature low and possibly use a bacon wrap or some other type of fatty meat that renders out and keeps the main course moist.  "Medium-rare" is the best stopping point, and it takes some experimentation with temperature and cooking time to get it right.

  Jerry

  
  

  0 · Share on TwitterShare on Facebook
• TurdusMerula Member Posts: 293 Member

  July 2018 #6

  neosam said:

  Yummy but looks a bit dry. Did you marinate them?
  

  They were’t dry. I took ’em out when the inside temp of the meat reached 140 deg Fahrenheit. Smoker’s temp was around 200-210 deg Fahrenheit.
  
  I seasoned them night before with rock salt and dry rub.

  To see a World in a Grain of Sand And a Heaven in a Wild Flower
  Hold Infinity in the palm of your hand And Eternity in an hour
  -William Blake-

  0 · Share on TwitterShare on Facebook
• CHIRO1989 Senior Member Posts: 13,027 Senior Member

  July 2018 #7

  That looks very interesting, noted for future reference.

  I take no pleasure in the death of the wicked, but rather that they turn away from their ways and live. Eze 33:11

  0 · Share on TwitterShare on Facebook
• Six-Gun Senior Member Posts: 8,155 Senior Member

  July 2018 #8

  Turdus - what wood are you using to smoke the meat?

  Accuracy: because white space between bullet holes drives me insane.

  0 · Share on TwitterShare on Facebook
• NN Senior Member Posts: 24,841 Senior Member

  July 2018 #9

  looks good

  0 · Share on TwitterShare on Facebook
• snake284 Senior Member Posts: 22,394 Senior Member

  July 2018 #10

  I cured a deer ham once and it turned out surprisingly good. I had to soak it in brine solution and then smoked them at very low temperature..The brine keeps the meat moist as it cures. It tasted a lot like pork ham.
  

  Daddy, what's an enabler?
  Son that's somebody with nothing to do with his time but keep me in trouble with mom.

  0 · Share on TwitterShare on Facebook