Smoking venison

[steve-o90]

Hey guys, my dad has a ton of fresh venison n offered me some what's the best recipe and best temp n cook times to do it

 

[woodcutter]

Do you know what cuts?

 

[steve-o90]

No ill have to find out

 

[ron burgundy]

I've basically got a whole leg minus the bones that one of the guys wanted me to do.  Hind leg from a little fella.  Tips, suggestions or recipes.  I've only done a butt ever, this will only be my 2nd smoke.  I'll probably wait until I've done a few more smokes before I try the deer leg though.
 

 

[pineywoods]

Since venison is so lean I recommend either marinade it or drape/wrap it with bacon. I usually run the smoker at 225 and don't overcook the meat it will dry out pretty easy. I like to take a backstrap and marinade it in MoJo Chrillo overnight then wrap with thin sliced bacon and into the 225 degree smoker till it hits an internal of 135-138 then take it off and wrap in foil for about 20 minutes then take it out and slice it

 

[woodcutter]

Here is front leg with bacon salt, pepper, onion powder, and garlic powder. My nephew said it was really good.

DSCN7483.JPG

• woodcutter
• Nov 25, 2012
• venison

 

[timlynne]

I have a roast in the freezer and I may  use Jeff's brine recipie and then rap it in bacon.  I'll try that first and then maybe a backstrap, but hate wasting one first

 

[woodcutter]

I have a roast in the freezer and I may  use Jeff's brine recipie and then rap it in bacon.  I'll try that first and then maybe a backstrap, but hate wasting one first

Here is great read on smoking lean meats. I smoked a full brisket that I trimmed as much fat as I could and smoked it for 17 hours. Tender and juicy.

http://www.smokingmeatforums.com/a/wet-to-dry-no-foil-smoke-chamber-method-for-smoking-meats

 

[bigtrain74]

Here is front leg with bacon salt, pepper, onion powder, and garlic powder. My nephew said it was really good.

DSCN7483.JPG

• woodcutter
• Nov 25, 2012
• venison

That leg looks mighty fine!!!!