Post by drag4striper on Oct 19, 2019 18:45:26 GMT -5
Boys, I been cleaning venison out of the freezer to make room for more.
What better way to get it ate up than to smoke it.
Do a simple dry season rub and let the meat sit over night in the fridge. Pull it out about and hour before smoking and let it come to room temp. before loading. (This same mixture below can be used for making excellent jerky.)
White sugar Brown sugar Seasoning salt Black pepper Rubbed sage
Set the smoker at 225° with a mix of apple and hickory chips.
I did a light coating of rosemary and thyme before loading into the smoker.
About one hour and fifteen minutes the internal temp. was 135°. Ready to come out and rest for ten minutes for a med. rare. Deer meat will become tough and chewy if your internal temp. Is much more. IMO Pink inside is your friend.