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venison mix of steaks.

post #1 of 4
Thread Starter 
Started the smoker up tonight at about 10pm. Decided yesterday to brine some venison in approx. 2 cups salt, half cup garlic powder, half cup onion powder, and half cup of pepper. Smoking in cherry/alder mix from fleet farm.
Plan to leave in until tomorrow at 11 am. Here is the starting product.

will post finished product tomorrow.
post #2 of 4

Count me in - I love smoked deer!  :biggrin:

post #3 of 4
Thread Starter 
Into the oven at 300 degrees after 10 hours in the smoker until the IT hits around 165. (I have a little chief electric, and the outside temp was only 40 degrees last night. They dont get too hot...) Got some good smoke on it though. Cant wait to taste it.
post #4 of 4
Thread Starter 
The thin strips are salty and intense, but the thicker ones are perfect. Unfortunately my phone wont let me up load pics right now, so I will post them asap.
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