Are you ready for an exotic dish? This time, let’s try the unique taste of venison. Venison originally referred to an animal that had been killed on the run, but nowadays it’s used to identify deer meat.
Although there are places where deer still live abundantly, in other areas it’s hunted and so venison is only available in the hunting season. If you can’t find it very often, you will spend for it. Compared to other meat, venison is expensive.
But this is your lucky day, as we are going to learn how to smoke venison. It is not that complicated. Are you ready to start? It’s smoking time! It’s often said that venison needs that little bit extra to boost to its taste and, just as importantly, the meat must be cooked correctly. So let’s do the prepping and find out.
For the best-tasting venison, you’ve first got to make your favorite brine mix. Brining the meat the right way before smoking is the secret to achieving a perfect taste. It removes that natural “gamey” tang without losing the original essence of the meat.
Before brining, you need to first trim off all the connective tissues and fat as much as you can. If you use a sharp knife that’s designed for this, it will make the job a lot easier and faster. You can slash a ligature of silver skin, but remember to never cut the meat.
If you are familiar with smoking other types of meat, you should have your own brine recipe by now. Since venison is a lean meat, it’s essential to preserve as much of the natural juice as possible. If not, you will end up with dry meat. Brining is a technique that helps you to retain the juice.
There is a video at the bottom of this article on how to make the brine recipe for smoking venison.
Dip the meat into the brine mix, ensuring it is entirely coated. Then put it in a container and let it stand in the fridge for an average of 12 hours. This will be enough time for the meat to fully absorb the brine solution.
It is recommended that you use a stainless steel pot but do not to let it stay there for longer than a day.
It’s time to take out the venison from the refrigerator. Rinse it well to get rid of the excess brine and dry with paper towels. If you have already prepared your preferred spice blend, rub it into the deer meat until it is fully coated.
There are two things to do when using a manual smoker, which I’m using right now. Fill the pan with water and the chip box with wooden chips. Step #3 explained how to do the wooden chips. If you are using an electric smoker, you can turn it on, set the appropriate temperature and start heating it up.
Everything’s prepared, so let’s start smoking the meat. During the smoking, check the temperature every half an hour or so, if you feel it’s necessary. You will also need to keep an eye on the wood chips and water in case they need replenishing.
You have just learned the basic way of smoking venison meat. There are lots of variations that you can choose from, such as smoking venison wrapped in bacon to add flavor and tenderness. Whatever your recipe is, never overcook the meat.
Venison is super lean, so the longer you expose it to heat, the dryer it becomes.In case you need to know how to make the brine for venison meat, here’s a video clipping that shows you how:
As they say, smoking venison is an art. It takes passion to cook a tasty deer recipe, but my love of cooking is passion enough for me. Practice makes perfect and art blossoms through experience!
If you consider smoking venison a challenge, then you will be up for it. Now you know the basic steps, it’s time to make it happen. How to smoke venison? It’s your turn to pass on these simple steps by sharing this article with your friends!