Smoking game meat

Melt-in-your-mouth venison tenderloin steaks are prepared and cooked in the style of a beef filet mignon. Several have ended up in my smoker! Quail Recipes Though small in size, quail are big in flavor. Grilling brings out the best that quail have to offer.

Smoked Pheasant Recipe Pheasants are lean and mean, but with special treatment then can be juicy and tender when smoked. Goose Jerky Strips Shot out of my pop-up blind on a snowy day, this gaggle of geese was transformed into a big batch of goose jerky. Grilled Dove Appetizers It takes a skillful shot to bag a limit of speedy mourning doves. If that's you, peel the breast meat from the bone, wrap with bacon and grill 'em.

Duck A big mallard is pretty tasty when it's smoked, as are some of its smaller cousins. If you miss, store-bought ducks will suffice. Site Updates. Terms of Use. Contact Us. If we compare beef with venison jerky, it gets more tender, juicy, and flavorful when smoked or grilled. If you are hosting a party, friends reunion, or planning a meal for a holiday dinner venison roast, or venison backstrap grilled with fruit woods will give you a mouth-watering savory.

Smoking venison is not difficult to do as it takes less time than beef, but it can be challenging for newbies. For that, you do not have to worry about anything because here well will disclose the perfect smoked venison recipe. While smoking red meat, you can take meat from any part of a dear. But do you know that some parts are just perfect and will give you an outstanding taste along with texture when smoked?

Here are some of the preferred cuts for cooking. There are several side dishes that you can pair up with deer jerky, but the ones I like the most with this smoking venison are Smoked baked potatoes , Smoked Sweet potatoes , Smoked Corn on the Cob , Or Smoked Asparagus.

Allow us to walk you through the most refined and our favorite recipe for smoking this particular meat. You can also try marinating it with our Beef Rub or Brisket rub if you like. Grab your smoker. One more thing here I will be using my pellet grill because I am a pro at it.

You can use the grill or smoker you are comfortable with. Take a zip plastic bag or a large bowl. Put all the ingredients in it and after that put the piece of meat in it. Let it rest for almost 2 hours to let the spices blend with the meat to serve you with the best flavor. I prefer to do my own of course. You can then use the meat later on without freezing it I just keep it wrapped in the kitchen fridge. The basic method is really to use the saturation of salt box method and completely take out as much moisture as possible from the meat.

If you want some more info on salt pork, I wrote a full post here. Yes, but it will be tough. The offal parts of the animal are best suited to immediate consumption. The liver and heart are favorable organs to consume after killing a deer. Major muscle groups are best aged for days in a suitable environment. Game meat is generally leaner, wet brining is an effective way of holding moisture in the meat, if hot smoking is planned.

Dry curing wild game, is works effectively, since the meat dries faster due to less fat on the meat. Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions.

My insatiable appetite and passion toward classic Italian dry-cured salumi and all forms of curing and smoking are what drives this website engine.

All the best, Tom. Hey Tom, Thanks for sharing your wisdom. I process organic pork, elk, and venison. I am looking forward to using your knowledge. Hi Can deer meat be cured by putting it in a freezer. I ask because my neighbor just shot a deer and cut it up and put it in a freezer to cure. He says after about days it will be cured.

I have never heard this before. Thanks Steve. I am guessing there is some confusion. Definitely not curing in a freezer.

Curing involved salt.