- Joined Dec 18, 2006
This fall at "salmon slamin" camp one of the guys broke out a package of what he called "cold smoked venison", WOW!!! That was great, moist,tender and most of all, a complete mystery. Can anyone explain the process and possibly give me some pointers? Do I brine, how long, how long to smoke ??? Any help would be super, you only get so many hind 1/4s a year, I'd hate to screw one up.