Well... this is my third time to smoke deer and each time has gotten better than the one before it... But none have been bad. Thanks to many of you!! My family values deer meat above all other, after all, you can't just run down to the super market and buy it. You can't even go out and hunt it anytime you want. So, needless to say, when I'm smoking deer I'm extra nervous and extra careful. However, I have to say, after having done it three times now with good results each time... I don't think I'll be nervous at all next time.
So, real quick, for someone that may be doing some research because you are about to smoke your own deer, I'll recap what I've learned about deer and how I do it.
1. If you've cooked deer before you know this.. but just in case... you will often see a layer of what's called silver skin. Trim all that off that you can. It's tough and if your guests try to eat it, it has a very gamey taste.
2. The first time I did it I smoked one of the tenderloins, or back straps I think it's called in most places. I would say, and my whole family agrees... Don't smoke that cut of meat. It's already the highest quality cut on your deer. It fries GREAT! It doesn't need low and slow to be good. Sure... if you just hate fried food maybe... but I have found that shoulders and "hams" work better.
3. I set out for an earthy, "beefy", prime rib sort of taste and texture. I achieve this with an overnight marinade of beer, worcestershire sauce, salt, black pepper, garlic powder, onion powder, olive oil, white vinegar and believe it or not... unsweet tea. Then, the next day, I pat it dry and apply a dry rub. However, first, because the deer so lean and in some places I cut off the silver skin leaving the meat completely exposed I coat with a light layer of Mayonnaise. The mayo flavor completely cooks away while helping to keep the meat moist and hold the dry rub on.
The ABT's pictured is a combination of cream cheese, cheddar cheese, and brown sugar. They are a big hit every time!
So, real quick, for someone that may be doing some research because you are about to smoke your own deer, I'll recap what I've learned about deer and how I do it.
1. If you've cooked deer before you know this.. but just in case... you will often see a layer of what's called silver skin. Trim all that off that you can. It's tough and if your guests try to eat it, it has a very gamey taste.
2. The first time I did it I smoked one of the tenderloins, or back straps I think it's called in most places. I would say, and my whole family agrees... Don't smoke that cut of meat. It's already the highest quality cut on your deer. It fries GREAT! It doesn't need low and slow to be good. Sure... if you just hate fried food maybe... but I have found that shoulders and "hams" work better.
3. I set out for an earthy, "beefy", prime rib sort of taste and texture. I achieve this with an overnight marinade of beer, worcestershire sauce, salt, black pepper, garlic powder, onion powder, olive oil, white vinegar and believe it or not... unsweet tea. Then, the next day, I pat it dry and apply a dry rub. However, first, because the deer so lean and in some places I cut off the silver skin leaving the meat completely exposed I coat with a light layer of Mayonnaise. The mayo flavor completely cooks away while helping to keep the meat moist and hold the dry rub on.
The ABT's pictured is a combination of cream cheese, cheddar cheese, and brown sugar. They are a big hit every time!
