Smoking Venison

[eDJ]

It's coming up Deer hunting season here in Appalachia. Got the blind all set up



But I'm looking for some detains on smoking Deer Ribs.

Anyone got any brines, rubs, mop sauces, or finishing sauce they
like and would be willing to share ?

Any Venison Sausage seasonings a beginner could make ?

Got a couple sections I can hunt on and a slaughter house lined up to
process for me.

Deer is Super abundant around here and I figure if everybody would start eating them there wouldn't be so many jumping through the windshields.
as you drive down the road in the evening.

[Fire it up]

It's coming up Deer hunting season here in Appalachia. Got the blind all set up

That thing is fucking awesome

Not a lot experience with venison but guessing some Mad Hunky rub or maybe even the beef injection with a little extra brown sugar added before injecting would be wonderful with the flavor of venison.

[Fire it up]

How about some venison pastrami?

[Texas-Hunter]

I did some deer ribs a few years back... I left the backstrap on the ribs and kept the rack whole while smoking. I smoked the rack till the loin hit 100° and then draped with bacon to keep from drying out..

I then continued till the loin hit 140° pulled and wrapped in foil for about 20 minutes before slicing..

[Richtee]

Ahhh yeah Ken..I remember the "lolly-pop chops" now... those were cool....

[curious aardvark]

one thing to remember with venison - it's incredibly lean. So lots of liquid in the smoking pan and lots of streaky bacon covering the meat

Got decent sausage recipe round somewhere. can't remember if I posted it or not.
Actually if you just put 'venison sausage' in the search box, you get 14 pages of threads.
Mine might be in there somewhere

[Bassman]

This is a very good Italian sausage mix that I use.

Hot Italian Sausage

25# pork (or pork wild game mix) of which 3 pounds is pork fat
12 Tablespoons salt
5 cups red wine (ice cold)
4 Tablespoons cracked fennel seed
5 teaspoons coarse black pepper
2 1/2 Tablespoons sugar
4 Tablespoons crushed red pepper
3 teaspoons caraway seeds
3 tablespoons coriander
2 Tablespoons ground chile peppers or ground jalapeno (optional)
Grind all meat through a 3/8" plate. Add all the ingredients and mix well until evenly distributed. Stuff into 32mm casings or package as bulk.

[eDJ]

Re:

Thanks for the advice and recipes everyone. I'm looking forward to smoking wild game, and processing some sausage.

Is there anything to help make the game meat a little sweeter or less "gamey" ? Or is mixing it with pork or other domestic meat the best way?

[eDJ]

Re:

FIU wrote:

That thing is fucking awesome !

Yeah, It's the next best thing to road side hunting from your Pick up. Local Cops get pretty testy about that around here.

You can have a catalytic heater on the floor, roll the windows down to take a shot, roll em back up if it comes a storm. And sit there with a lunch bag & thermos on a comfortable seat just awaitin.

[Fire it up]

Yeah, It's the next best thing to road side hunting from your Pick up. Local Cops get pretty testy about that around here.

You can have a catalytic heater on the floor, roll the windows down to take a shot, roll em back up if it comes a storm. And sit there with a lunch bag & thermos on a comfortable seat just awaitin.

Long as that thing has some internet access I'm all for it