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Thread: Smoked Venison
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post #4 of (permalink) Old 03-28-2012, 07:36 PM
B&C 120 Class
tomlightfield's Avatar
Join Date: Dec 2009
Location: Frankfort,Il
Posts: 428
Hey buddy, I don't think you are missing a trick, I think it's just the nature of the beast. I've tried injecting marinade(Creole Butter&Garlic--my favorite) into the whole thing too in hopes it would juice up the insides, but that really didn't make a whole lot of difference. The big problem, besides being so lean, is that you use a "slow oven"(low temp for a long period of time) which really dries your meat unless it has good fat in it. What I have done though, is "cold smoke" them, and they come out fairly good. You still brine it, and can inject it as above, with the bacon, but then cook it hard and fast in the kitchen oven at 350 to 400? Somewhere in there, this eliminates a lot of the drying, then in the smoker for just like a good 2 to 3 hour blast of dense smoke. They come out pretty decent using this method. I also use this method on turkeys and they come out great. Hope this helps.
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