Tried this last week and turned out to be the best yet.
5 lb batch of venison cut across the grain into 1/4 inch strips and merinated for 24hrs.
1 cup of honey
1 cup of low sodium soy sauce
1/4 cup of worcestershire sauce
1 tablepoon of cayenne pepper
1 tablespoon of lawrys season salt
1 1/2 teaspoons of cure #1
I let the meat sit at room temp for 1 hour then took another 15 minutes to lay it all out on the racks. Im sure this did help with not sucking the temp down in the smoker. It was also nice to see all the liquid pulled itself into the meat overnight while in a 1 gallon zip lock.
Smoked for 1hr 30 min. Put the meat in the smoker at 150 and let it climb to 180. We were amazed at the texture, not to sweet and not to hot. After cooling, vacuum pack in edible portions, it seemed after a couple days in the frig it dried out.
Edited by BadSmkinHabbit - 12/30/12 at 9:18am