jhawkd01
Got Wood.
Deer season is under way in SC and I am hunting this weekend. I normally get my deer processed into bulk venison and sausage. Has anyone had any success smoking different cuts of venison?
Last edited:
Smoking Venison
- Thread starter jhawkd01
- Start date
legendaryhog
is Blowin Smoke!
You get the whole deer processed into burger and sausage?
You definitely want to keep the tenderloins and loins (backstrap) for sure. Also you can cut great steaks out of the sirloins. I make jerky out of the rounds, but you can cook this as a nice roast as well.
My new favorite way is sous vide venison to rare, roll in bacon grease, then throw on the smoker hot to finish. It's killer.
You definitely want to keep the tenderloins and loins (backstrap) for sure. Also you can cut great steaks out of the sirloins. I make jerky out of the rounds, but you can cook this as a nice roast as well.
My new favorite way is sous vide venison to rare, roll in bacon grease, then throw on the smoker hot to finish. It's killer.
Wood Fire Steel
Full Fledged Farker
We smoke whole shoulders, whole hind quarters and whole deer. It is very lean it can easily get a bit dry. I must say I don't mind it smoked until able to pull with a vinegar BBQ sauce. The vinegar and tomatoe cuts the game taste a bit. We grind the neck and scraps. The rest get cut into steaks, roast or smoked.
jhawkd01
Got Wood.
Wrap any roasts you may smoke with plenty of bacon... venison needs the fat.
jhawkd01
Got Wood.
I must say I don't mind it smoked until able to pull with a vinegar BBQ sauce. The vinegar and tomatoe cuts the game taste a bit.
What internal temps are you going for and roughly how long?
What internal temps are you going for and roughly how long?
Yellowhair42
is one Smokin' Farker
Deer into ground BEEF? :shock:
Jrogers84
is Blowin Smoke!
LMAO I didnt even notice
Grain Belt
is one Smokin' Farker
I often smoke various venison roasts (bone-in and boneless) like folks do chuckies. I season, then sear, then smoke for 2-3 hours, then braise in seasoned broth until it is pullable. I then reintroduce some of the pan liquids back into the pulled venison. It is very good.
legendaryhog
is Blowin Smoke!
slackdogbbq
Full Fledged Farker
IMO you are on point "legendaryhog", treat tenderloin like beef.
RolandJT
is one Smokin' Farker
Definitely cook the tenderloins like steaks, but rarer than you like beef. If you like med rare beef, you may be able to do rare deer tenderloin
I de-bone a deer leg and put steak fat trimmings in the middle and tie into a compact shape. I do 225 with a NC-style vinegar mop till it hits 150-160m and then wrap till pullable.
The first time, I would wrap in foil as this produces a braising action.
After you do that try butcher paper and see which you prefer.
The other option would be to smoke to something like 100-110, and the direct grill over charcoal to 125 or so for a Baltimore pit beef treatment
I de-bone a deer leg and put steak fat trimmings in the middle and tie into a compact shape. I do 225 with a NC-style vinegar mop till it hits 150-160m and then wrap till pullable.
The first time, I would wrap in foil as this produces a braising action.
After you do that try butcher paper and see which you prefer.
The other option would be to smoke to something like 100-110, and the direct grill over charcoal to 125 or so for a Baltimore pit beef treatment
