deer

Rookie here, For the first time, I'm making my own deer snack sticks and sausage. I have the seasoning (using surecure cure#1) and stuffing under control. I'm looking for guidance on what to do after. I'm going to be using a pellet smoker to smoke the sticks and sausage. Based on what I've...

With the football season well underway, I have been craving meatloaf for quite a while. Decided to play with my recipe after a bit of research on the interweb. Ingredients: - 2 lbs of ground Venison (1# each deer and elk) - 1 Onion (diced and sauteed) - 3 gloves Garlic (fine dice and sauteed)...

My 2023 yearly hunting trip is in the books! I scored 3 doe, 1 cull buck (3pt) and 1 feral hog. My brother scored 1 cull buck (4pt) and 1 feral hog. We got lucky that the weather held up Friday evening for us to get our major hunting in Friday. Sat morning was completely rained out but had a...

Son got his first deer this year and so far it has been excellent. Did a bacon wrapped tenderloin last night. Every bit as good as the filet I cooked for my wife. Slowly working on her resistance to deer meat…ha ha.

My family and friends in my hometown have been making the same cold-smoked “deer bologna” as we call it for several generations. The recipe calls for 30 lbs of meat/fat, 8 oz salt, 2-3/4 oz. garlic salt, and a few other ingredients for flavor. The mixture is then stuffed into hog casings and...

I have a couple venison top round (top sirloin) roast I am considering smoking. Wondering if anyone has done this and has any tips. My main concern is it coming out dry since there is basically no fat.

Just got back some deer mixed with pork...will try out some smoked burgers in the MES per this nice thread: https://www.smokingmeatforums.com/threads/finally-gave-smoked-burgers-a-try.280315/ Ordinarily would expect deer to dry out due to no fat but the added pork may keep it moist. I'll try...