Get about 2 or 3 gallons apple cider and use it as a liquid in your smoker's pan to create steam. Don't be afraid to dip some and pour it directly on the meat. Also save some of the cider that is left in the pan and put it in a bowl for the table just to dip the meat in. It gives it a sweet taste. Also experiment with a little Dale's seasoning, or different types of seasonings to pour over it every so often. The apple cider and dale's seasoning combined can make a completely different tasting deer. NEVER let the pan go dry ... NOT ONCE. You want it to be as moist as can be. Right before it gets about to where it is ready to eat stop pouring any juice over the meat and just let the steam work the flavor of the meat (maybe for an hour or more). You can wrap the meat in foil and pour some apple cider in the foil and cover it so that it cooks in good for some time. I find it's best to cook some of the original juices out first (and drain) before you start trying to get the apple cider flavor into the meat. Smoke for about 8 hours at least or more hours seems better (depending on the smoker and the heat). This is not jerky. This is just smoked loins.
Let me add this. Every time you add juice to the bowl and the juice is cold then it takes steam away and makes it dry until the juices starts to boil again. Before adding the juice you may want to bring it to boil on the oven first and then add it to the smoker's juice pan. Another trick is to pre-cook the loin on the smoker some with water as your juice. Then drain the meat (of it's original juices) and then finish by smoking with the apple cider. This keeps steam in there more so the meat doesn't dry out.I need some recipes for smoking Venison?
Max, the answer Tina gave you is pretty good. I smoke quite a bit of meat in my smokehouse. Its a 10'x10' with a 8 ' ceiling. I smoke whole hams, turkeys, fish, briskets, whole rib racks with the loin attached, venison shoulders and hams as well. The key is constant temperature and moisture content. Temperature is easy with vent and fans to control it. Moisture, well here's the tricky part. You can do it by brining your meats. This is done by injection, soaking or basting. I have hams in there now that are smoking in brine bags, and some that have been sugar injected and layed on racks.
Another item when smoking meats it to prevent spoilage. If its something your gonna do in a 8- 24 hour period and eat after wards then this isn't a big problem, but if your going to smoke meat and keep it for an extended period you'll need to cure it as well. This is done with sodium nitrates and sugars. I went online and found a smoke house supplier in Houston. They have a great selection of book and guides to smoking. Everything from a backyard grill to a house like mine.
The same as smaller pieces you just make sure you bring the meat to 160deg.
did ya try to put some paper around it? LOL, had to. sorry
No comments:
Post a Comment