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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 06-14-2011, 03:02 PM   #1
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Join Date: 06-04-11
Location: Fresno, CA
Default smoking venison

Just saw SQWIB's post about his venison chili. That's actually what I do with most of my venison, but I'll usually grind all of the roasts and stuff to use in chili and burgers. I've got a bunch of back straps and a few loins in the freezer, though, and I've been thinking about smoking them for a long time. The meat is so lean, though, that I'm always kind of scared of it. I don't want to dry out and ruin the best cuts. Have any of you smoked back straps or loins? If so, how did you prep them and how did it turn out?
Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe
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Old 06-14-2011, 04:52 PM   #2
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma

They are easy to dry out by overcooking.. but they are great when cooked til pink in the center.

here's one on the campfire but you could do this on a grill..marinade and season

or butterflied, cured and stuffed..

or draped with bacon..

or make a canadian bacon...

or pastrami...

venison just benefits from not overcooking
I smoke most venison until reaching an internal temp of 135 to 140, then let it rest

just a few options...
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