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Venison Recipes for smoker

Discussion in 'Northwest Hunting' started by gallogiro, Sep 13, 2011.

  1. gallogiro

    gallogiro Willamette Valley Active Member

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    IF!!! I happen to fill my tags this year, I was hoping to try to make some jerky in my charcoal smoker. I've tried to make some in the past with brine made by eastman outdoors and it was ok. But I've tried some made by others and it was wayyy better.

    Any one have any recipes, tips, tricks, etc, you'd be willing to share? It doesn't necessarily have to be jerky; other things to try in the smoker like roasts would be helpful too.

    Thanks in advance!
     
  2. deadeye

    deadeye Albany,OR. Moderator Staff Member

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    Roast:Make a solution of 1lb of salt, 1lb brown sugar, 1lb white sugar and 2 gal water. Disolve sugar and salt in water inject meat and immerse in remaining brine for 3 days in fridge. Take out rinse and pat dry then smoke until internal temp is 160 deg. This works for whole turkey also and when doing fish just put whole fish in brine without injecting.

    I use High Mountain spices for my jerky....Hi Mountain Seasonings :: Jerky Cure & Seasoning Kits
    Their spices are at Sportsmans or whatever its called now in Salem or Bimart and Cabellas.

    I use maple and mesquite for jerkies and apple/mesquite/maple for poultry. Alder is all I use for fish.

    If you get into doing sausage I have many recipes for that from working for 17yrs at a sausage/jerky plant.
     
  3. gallogiro

    gallogiro Willamette Valley Active Member

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    Thanks for the Roast recipe deadeye. You know, you are the 2nd person who recommends Hi-Mountain seasonings, defenitely need to try that stuff. I'd love some recipe for sausages, I really wanted to buy a meat grinder but things have been tight this year. Maybe after the season is over I can get a decent one and have a try at making it.
     
  4. deadeye

    deadeye Albany,OR. Moderator Staff Member

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