Disappointed With My Smoked Venison . . . - Page 2
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  1. #11
    Dominant Buck Ms Grit's Avatar
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    I would have tested it with a lot less meat first try.
    I probably should have, but I figured no sense in running the smoker unless it was full.



    I would try keeping the straps whole and checking periodicly with a thermometer
    They were whole backstraps, but I cut each one in half to fit in the smoker, so each piece was about 8-10 inches long and maybe 2-3 inches in diameter. I pulled out a "tester" at 2 hours and it was tender but the smoked flavor wasn't really through the meat. I guess I should have just taken everything out then.

    try thicker slices
    I couldn't, it was exactly as it came out of the deer, not from a professional butcher, except I cut the length in half, but next time I use the smoker, I will lower the temp and shorten the time for sure.
    "Well-behaved women seldom make history." -Laurel Thatcher Ulrich.

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  2. #12
    Dominant Buck Ms Grit's Avatar
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    I guess we all live and learn through our experiences and mistakes, so . . . NO MORE BACKSTRAPS IN THE SMOKER !!!
    "Well-behaved women seldom make history." -Laurel Thatcher Ulrich.

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  3. #13
    Non Typical mikmaze's Avatar
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    they do flavor up nice on the grill when ya put the smoke chips under them, maybe try that and your marinade next time. Bring them to the sushi gathering if they get it rolling, those guys will eat anything !

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  5. #14
    Dominant Buck Ms Grit's Avatar
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    Bring them to the sushi gathering if they get it rolling, those guys will eat anything !
    Well, I eat anything too, so they're not going to last regardless
    "Well-behaved women seldom make history." -Laurel Thatcher Ulrich.

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  6. #15
    Dominant Buck maximus's Avatar
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    NO MORE BACKSTRAPS IN THE SMOKER !!!
    Still have plenty of time to replenish the supply, for something differant Venison Wellington is excellent

  7. #16
    Non Typical jerseygsp's Avatar
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    i would cut it up and make jerky or cube it up for stew

  8. #17
    Monster Buck bowhunter444's Avatar
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    I prefer to brine lean cuts I'll brine for a couple days then rinse well with cold water. I would also lay a couple bacon strips on top it will help with moister. If you just want smoke flavor I would smoke at the lowest temp the smoker goes then finish in the oven. With venison I prefer it very rare also, so I go with an internal temp of 125f. then let rest for 15 minutes. I think you just overcooked the meat Robin, that is why it was dry. I should have only taken about 1 1/2hrs to reach 125F at 200F. This batch you can slice it thin and make into jerky by smoking it till desired doness if you think it's not edible as is.

  9. #18
    Dominant Buck Ms Grit's Avatar
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    This batch you can slice it thin and make into jerky by smoking it till desired doness if you think it's not edible as is.
    Have you seen what I eat . . . not edible, you're too funny

    I have 2 rather large teenage boys, it's half gone already and won't last but another (maybe) 2 days. Mike already put in his lunch order for tomorrow, sliced with lettuce on a sandwich.
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  10. #19
    Monster Buck markbrit's Avatar
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    txinnj is correct fatty meat is best in smoker. never had good luck with venison too lean i think

  11. #20
    Monster Buck bowhunter444's Avatar
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    Have you seen what I eat . . . not edible, you're too funny
    I know Robin, I was just giving you another option to get better acquainted with your smoker

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