Has anyone brined venison to maintain juiciness? I know the go to is bacon wrap venison on the smoker or grill but I would like to maintain that venison flavor. I've grilled backstraps and sweet meat with pretty good success without drying it out but I wanted to try some venison in the smoker.
I can't say I've ever seen anyone brine red meat. Does it work? Or is there a better way?
I saw in a post somewhere on here that someone smoked an entire hind quarter. That sounds like something I'd like to try if I am fortunate enough to tag a deer this year.
I can't say I've ever seen anyone brine red meat. Does it work? Or is there a better way?
I saw in a post somewhere on here that someone smoked an entire hind quarter. That sounds like something I'd like to try if I am fortunate enough to tag a deer this year.
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