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/ck/ - Food & Cooking

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File: 181 KB, 850x629, Venison_Steaks.jpg [View same] [iqdb] [saucenao] [google]
8228976 No.8228976 [Reply] [Original]

So I'm venturing through unknown ground here and could use a little input.

My neighbor shot a deer and has offered me some of the meat to cook in my smoker. Only problem is the smoker was a gift and I haven't used it yet and I've never worked with venison.

I've eaten and enjoyed venison before but never smoked and I've heard venison is a real bitch to smoke right. I've heard you need to brine it and I've heard to cram it full of bacon but I'd like to keep the deer meat as simple as I can to preserve the venison flavor.

Does anyone have any input on this particular situation?

>> No.8229001

>>8228976
Just toss it in with some ketchup

>> No.8229035
File: 1.96 MB, 277x202, 1402437372333.gif [View same] [iqdb] [saucenao] [google]
8229035

>>8229001

thanks for the suggestion friend, but I may wait for some more recipe ideas.

>> No.8229037

>>8228976
Not a good meat for smoking.

>> No.8229044

>>8229037

This is what I've heard. Too lean for the procedure.

But he insists that we hang out and smoke this stuff and have some beers. I've just moved in to this house so I think its a bro out type of thing despite the fact that he's 40 years older than me.

>> No.8229069

Op, he's not going to stop bugging you till you relent and let him ruin it.

Yes, brining will help, but you gotta keep the temp low.

What kind of smoker? You might be able to talk him into grilling some of the meat.

>> No.8229074

>>8228976
OP, I think if the meat is lean, you could convince him to grill and if he REALLY wants the smoke flavor you could do the trick where you put the wood chips in a foil bag and smoke them...idr exactly how but you can google, to make more tender you could marinate with some acids but if you're gonna smoke out you should do it with something fatty that has lots of connective tissue to break down over long periods.

Good luck getting the old man to listen to you tho.

>> No.8229075
File: 70 KB, 1500x1500, smoker.jpg [View same] [iqdb] [saucenao] [google]
8229075

>>8229069

I'm aware, every time I see him he talks about it.

pic related is the kind of smoker I have although not the exact model.

>> No.8229078

>>8229044
This. Fatty meat and fish smoke well. Stuff like pork belly, ham, eel, mackerel, salmon smokes well because it's fatty as shit. Lean meats are better for jerky.

>> No.8229084

>>8229074

Yeah I've seen recipes where they carve up the top portion and stuff bacon in it to have some kind of fat melt going on.

I already got woodchips cut from old whiskey barrels that I bought from Pappy Vanwinkle. I'd like not to waste them. Maybe I'll go to Home Depot and grab shitty applewood chucks to use for when it eventually goes south.

>> No.8229094

>>8229078

Agreed, I'd love to make jerky but I think he's giving me the meat to make a neighborly gesture that we hang out and cook it together so I'm just trying to make it as palatable as I can.

>> No.8229322

Brine the meat. Wrap the meat in bacon and apply a dry rub to the whole thing to form a crust. Put it in a foil pan with the brine while you smoke it. Smoke it at a low temp for a long time. Finish it in the oven if needed