vinison

ddweatherholtz

ddweatherholtz

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Anyone ever smoke vinison? What cut? I know the lower fat content does not lend it self to low and slow.
 
ddweatherholtz said:
Anyone ever smoke vinison? What cut? I know the lower fat content does not lend it self to low and slow.
Click to expand...

Steaks and chops are best done hot and fast. I do lightly smoke them by adding wood chips to the charcoal grill.

I save and freeze the skin from pork shoulders, and wrap the venison roasts in the fatty pigskin after the has roast had 1 hour naked smoke. The fat from the skin keeps the venison moist and adds another layer of flavor with the low and slow.
 
ddweatherholtz said:
the lower fat content does not lend it self to low and slow.
Click to expand...

Sure it does. The trick is to just not over cook it. I cook my cuts of Venison to no more than 145*F internal temp. Still juicy and tender.

I have done a few back loins at 250-275 for an hour or so over oak and they turn out great. Marinating overnight helps as well.

The only exception to the 250-275 is steaks. Those get seared for 4 minutes on each side 3" over white hot lump.
 
I smoke a lot of venison snack sticks and they are always big hits!
 

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I have done venison roasts by making slits in them and putting bacon and garlic in the slits, then lay bacon on top of it amd smoke it that way

when its done the bacon is like jerky
 
Grill the steaks and loins to medium rare-it's delicious there, but past that and it's like leather. You can, however, slow-smoke the whole shoulders and hams just like you would pork or beef and make excellent pulled bbq, despite what some have said. I do it all the time. Bone-in is good.
 
I'm with the other folks...steaks, chops, whole backstraps and inner loins I grill hot and fast to no more than medium rare.

Roast make fanstastic pastrami...







 
I did this hind quarter and these roasts at the same time on my offset last Fall. They all came out perfectly. Note the bacon on each.

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I have one small roast left in the freezer... It's gonna become Pastrami. That looks FANTASTIC!!!
 
Don't be afraid to experiment with venison-we eat several deer a year, and use it any way you would use beef or lamb-don't be afraid to think outside the box. It's great sliced paper-thin for gyros or Philly cheesesteaks or carne asada, ground for tacos, marinated and stir-fried for "beef tips," or as a plain old steak, roast, bbq, whatever you want to make from it. Venison is a very versatile meat. I've even taken deer tenderloins, oiled them up, seasoned/marinated them with Asian flavors, coated in sesame seeds and grilled medium-rare just like you would a tuna steak.
 
I like to take the tenderloin and roll it in black pepper, smoke it, throw it in the fridge for an hour, serve cold sliced thin and serve on crackers with cream cheese and candied jalapeno on top
 

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