Smoked Venison Deer Sausage - Smoking is hands down the best way to prepare venison deer sausage. Posted by parkerozgood on December 31, 2013. Smoking is by far my favorite preparation method for this cut of meat. I could buy some pre made seasoning, but I really like making my own. PUBLISHED: November 7, 2019 BY: Danielle McCoy DISCLOSURE: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you make a purchase.
How to Make Smoked Venison Jerky.
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The wood often comes as wood chunks, wood chips, or pellets-wood chunks allow a steady, slow release of smoke, while wood chips and pellets are quicker to smoke.
In general, mild woods are good for fish and poultry, medium fruit woods are best for poultry, or pork, and strong woods hold up against dark red meat flavors. Smoked Venison Tenderloin Recipe Smoked Venison Tenderloin: The back-strap runs along the spine of the deer and contains very little connective tissue or fat. Smoked Elk Roast - What most people don't realize other than hunters, is that elk is a type of deer meat and is technically a type of venison meat. I have the process and the method down pretty good, I have a good smoky consistency, it looks and feels like jerky.
You can read our full disclosure here.This blog uses cookies click here for more information. Posted on December 28, 2014 by Chuck. Smoked Venison Shank BBQ → Smoked Venison Bacon. Searing a piece of meat over an intensely hot bed of coals is fast cooking and very different than the slow cooking environment found inside a smoker. My daughter and I both had a great season, she taking her first buck and I got this buck in December as an early Christmas present! Jerky is becoming my “White Whale” so to speak. Mesquite Smoked Venison Jerky. It is lean, has a texture similar to filet mignon and because of its thickness, is excellent for smoking. I am always looking for new recipes and creations for our field success, and making venison … We had an awesome fall this year, many memorable hunts and much success!
Place the venison tenderloin on the smoker with (2) chunks of flavor wood and smoke at about 250 degrees for around 2 hours or until the tenderloin reaches your preferred cooking range, but a good gauge is to shoot for 140 internal meat temperature. What I can’t master is the flavor. The prospect of smoking venison has always interested me, but the devil is in the details. Tip: If you are a beginner to the wood smoking adventure and are looking for the best smoker as well, then you must check my post about the best offset smoker grill options here!
Smoking it slowly pulls out the natural flavors of the meat while adding a smoky flavor that you simply can't stop eating.
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