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Old 04-18-2007, 11:18 AM   #1
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Join Date: Feb 2007
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Smoking Venison

Have any of your ever smoked venison? I may be getting a hold of a deer shoulder in the next few days and wanted to check before giving this a try. The only thing I do know it that it's a lean cut, so it's probably best not to go much higher than the recommended internal temperature (145 in this case). Any suggestions or recipes are welcome.

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Old 04-22-2007, 07:43 AM   #2
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I'm not a smoking expert, sirs.., maybe someone will be along soon with better info.
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Old 04-22-2007, 08:25 AM   #3
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DH has smoked venison several times, and it's delicious. He says it's most important to brine it first, as that keeps it from drying out.
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Old 05-04-2007, 08:26 AM   #4
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The thing about venison is that it is very lean and drys out easily. So you gotta keep the evironment inside the smoker moist. Using a water pan with water or some type of liquid will aid in this. I use apple juice and baste the meat with apple juice as well. I baste liberally every 30 minutes or so.Some folks also cover the meat surface with bacon to add a little moist fat content.
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