velveting bigger chunks

[in. pred]

i pulled a deer neck out to smoke. and thinking about alternative tenderizing. anyone every velvet bigger chunks? or velvet then smoke anything? will velveting react with the smoke in bad way? just some pre thinking. lol

 

[Steve H]

I've never heard of doing this to large chunks of meat. Always thin sliced. Up to 1/2".
I have smoked skewers of beef that were velveted. Didn't harm the process any. Just made sure the beef was thoroughly rinsed beforehand.
Came out like Chinese beef on a stick. Just with a slightly smoked flavor.