Post by smokinbackstrap on Feb 2, 2007 21:52:26 GMT -5
Some of the best venison I had was recently cooked in my smoker. Prepare either a whole back strap or hind quarter with all traces of fat removed. The night before do a dry rub with black pepper, salt, and chili powder, wrap in plastic bag in the frig till an hour before you are going to place in smoker the next day. Pre heat the smoker with your favorite soaked wood (hickory) to 200-225 degrees. Place on the rack and let cook slow and low till the internal temperature is 155-160 degrees. Take out wrap it in aluminum foil for an hour and let it sit. Unwrap and slice thin. This will melt in your mouth. If you want to water down some Sweet Baby Rays and pour over the meat. ENJOY!!!!
The 7 in 1 Smoker that bass pro sells is very easy to use.
Post by smokinbackstrap on Feb 9, 2007 16:54:29 GMT -5
When you take the meat off the rack and wrap it in heavy aluminum foil take it inside and set it on the counter. The heat from the meat will continue to cook the meat. The internal temperature will actually increase. One half to an hour is good, it allows the the meat to settle and all the juices spread through out.
I also smoked alot of venison this year. The best tasting deer meat ever. My girlfriends father built a smoke house. It's great to watch football and serve this with some cream cheese. It also goes great with beer, better than crabs. We also made some Sh@t on a shingle great breakfast. WE used a dry rub with salt and crushed some habanero peppers gave it a little kick. Everyone should try this at least once.