venison question?

tt ace

Smoke Blower

SMF Premier Member

Jul 21, 2011

88

20

Vadito, NM

• Nov 23, 2011

• #21

It seems to me that you are overpowering the meat taste.  You will lose the taste of the venison. I would advise to do something more subtle such as an Herb/Garic Marinade and then slow smoke it with an Oak or Hickory smoke with maybe a touch of fruit wood smoke.  I have eaten venison many ways and it is easy to get carried away with the extras which actually take away the excellent taste of the venison.   The Crown Royal would work great as a preliminary marinade mixed with the Herb/Garlic.  The A1 and Tabasco Sauce tend to overpower the taste.  Use a good rub in place of those.  Just my opinion,

 

Last edited: Nov 23, 2011

sahara tan

Newbie

Nov 23, 2011

2

10

Coweta OK

• Nov 23, 2011

• #22

TT Ace said:

  The A1 and Tabasco Sauce tend to overpower the taste.  Use a good rub in place of those.  Just my opinion,

Click to expand...

They can be overpowering, I have been using this marinade for the last 20 years. In the beginning the A1 was way to much, I later started adding the CR and it seems to lessen the effect of the A1. I like the A1 because it seems to lessen the "gamey" taste. I have experimented with others but always come back to this. 

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Nov 24, 2011

• #23

Sahara Tan said:

They can be overpowering, I have been using this marinade for the last 20 years. In the beginning the A1 was way to much, I later started adding the CR and it seems to lessen the effect of the A1. I like the A1 because it seems to lessen the "gamey" taste. I have experimented with others but always come back to this. 

Click to expand...

When it comes to Venison, everybody seems to have even a larger variety of methods than with domestic meats.

I think I would try some of the Crown Royal later in the recipe. Maybe on the side, after the meal?   

Bear

 

pit 4 brains

Master of the Pit

OTBS Member

SMF Premier Member

Dec 16, 2009

2,557

618

Summerville, SC

• Nov 25, 2011

• #24

Here's a little something I like to do with my elk meat.

http://www.smokingmeatforums.com/t/87050/elk-backstraps

 

ronnies

Newbie

Nov 14, 2011

16

10

Near Snake Creek, Lake Tenkiller, Oklahoma

• Nov 27, 2011

• #25

Deer came out good. One deer ham was a little tough but that was from an old buck. Everyone seemed to like it and that is what counts.

 

Last edited: Nov 28, 2011

owlcreeksmoker4

Smoking Fanatic

Nov 24, 2011

371

10

Paoli, Ok

• Nov 27, 2011

• #26

def cut the bone out and remove as much fat as possible, i have to agree on the temp of 140* too