How long do you smoke venison?

How long do you smoke venison?

How Long to Smoke Venison. Generally, smoke venison for two hours at 225 degrees. However, the exact length of time will vary depending on how thick the venison loin is and your desired level of doneness. If you like your venison to still be red, such as in my photos, aim for a cooking temp of 135.

Is venison good smoked?

It’s tender, flavorful, smokey and juicy and totally easy to do. We all know that tenderloin is like thaaa best cut of venison. It’s totally cherished in our household, and you don’t get much of it, so this year I decided I wanted to smoke some of ours this year for something really special.

How do you cure deer meat in a smoker?

Place the rubbed meat and excess dry mix in a clean, heavy plastic bag and seal. Put the bagged deer meat in the bottom of the refrigerator and flip it from one side to the other, once a day. Place the curing bag in a tray in case your seal isn’t perfect. For a small doe leg, leave the meat in the cure for two weeks.

What is the best wood to smoke venison?

Oak, Hickory, and Walnut are great options for smoking venison as they are medium intensity versatile choices in flavor. Fruit woods like Apple and Cherry wood also pair well with venison if you want to balance the rich meat flavor with some sweetness. Mesquite is the strongest flavor of hardwoods.

Can you salt cure deer meat?

Curing for Long Term Storage I have ‘salt cured’ venison and wild pork with the same method, using leaner cuts. You can then use the meat later on without freezing it (I just keep it wrapped in the kitchen fridge).

Does deer meat have to cure?

Once the game is killed, the meat can be prepared and consumed immediately or processed and preserved for consumption at a later time. Curing is used to preserve meat. Many benefits are associated with curing deer meat, such as the improving the taste of the meat, avoiding spoilage and preventing food poisoning.

Do I need to brine deer meat?

The main reason for brining deer meat is to prevent that undesirable “gamey” flavor. Basically, meat brining both amps up the flavor and renders a juicy result. Before you get started on your brine, you will need to prepare the meat by trimming off as much fat and connective tissue as possible.

What does deer ham taste like?

Funky yet aromatic. Make no mistake: I do not think my venison ham tastes anywhere near as good as real jamon iberico. But sliced thin, it is excellent: Good color, firm but still supple, meaty, fatty and with an aroma that is just this side of goaty. I like it a lot with a husky red wine.

Can you smoke a deer leg?

Bone-out The Deer Leg and Add a Sausage Filling You might consider wrapping it in foil after the first two or three hours of smoking, which will prevent evaporation and hold the juices around the leg. Maintain a smoker temperature of 225-250 degrees and cook for 1 to 1-1/2 hours per pound.

Can you sugar cure a deer ham?

For our salt-cured deer hams, we took a smaller section of the entire ham (which starts with three distinct sections) to dedicate to making breakfast ham. Next, we mixed Morton’s Tender Quick curing salt with sugar to create a rub for the meat’s surface.

Can you sugar cure deer meat?

Remove the venison after 7 days, unwrap it and rub some more of the sugar cure all over the venison meat. On average, you should leave the meat to cure at the rate of 2 days per pound of meat. It is necessary that the venison be curing for at least 25 days, so keep this in mind.

What part of the deer is the ham?

Meat Processing The back ham portion of the deer includes the top round, bottom round, sirloin, and eye round. A lot of this meat can be cut into juicy steaks instead of grinding it into hamburger.

How do you smoke a hind quarter of venison?

Smoke the meat slow and low – I prefer somewhere between 175F and 200F – with an internal probe thermometer stuck in the thickest part of the venison. Do not let the probe hit bone. Smoke for between 2 and 5 hours, or until it hits an internal temperature of no lower than 120F and no higher than 140F.

Can you smoke venison shoulder?

Slow smoking a venison shoulder from start to finish yields great flavor, but the texture can be a little bit like jerky. All that connective tissue in the shoulder melts into the meat, giving it an unctuous goodness and spectacular flavor. Coat the shoulder all over with the spice rub.

What can I make with venison hind quarter?

How to Cook a Hind Quarter of Venison

1. Pound the venison with a meat tenderizer.
2. Trim any fat with your knife and discard.
3. Slice the hind quarter into roasts or 1/2-inch steaks.
4. Coat the hind quarter pieces with olive oil and sprinkle with salt and black pepper.
5. Marinate the meat if desired.

What should the internal temperature of a venison roast be?

Whole cuts like steaks or roasts: Cook to a minimum internal temperature of 145 F (medium rare).

What temperature do you cook deer meat to?

You want to cook your venison until it reaches an internal temperature of 130° to 140° F and then remove it off the grill. Providing it wasn’t cut too thin, it should just be slightly pink on the inside.