Smoked meats are enjoyed by many people around the world. A smoker can give just about any type of meat a rich, smoky taste in usually around 24 hours. Using a smoker does require the right kind of wood chips for your desired taste. Deer meat is one such meat that can be smoked and served with a variety of side dishes. The key is to smoke it for the right amount of time and not dry the meat out by over-smoking it.
Amount of Time it Takes to Meat
Smoke your deer meat for 25 hours or slightly longer if you want a heavy smoky taste. Remember, the longer it smokes beyond 25 minutes, the drier the meat will be. After the deer meat has smoked, remove and let stand for a few minutes before serving. You can also bag the deer meat in freezer bags and store it in the freezer.
Preparing the Deer Meat & Smoker
Before smoking the deer meat, cut the meat into chucks no thicker than 1 1/2 inches. Use only the lean portions of the deer. Avoid any meat with a large amount of gristle. Place the meat in brine (marinate) for at least 24 hours. Turn the meat over several times during the 24-hour period. Once the meat has soaked and ready to be smoked, prepare your smoker by placing the required amount of water in the unit (follow the instructions provided with your smoker) and anything else required for your smoker. When the smoker is ready, add the deer meat. You don't have to rinse the brine off the meat if you don't want to, it will be OK if you leave it on.
Recommended temperature for the smoker is 180 degrees F. Deer meat is generally done when the internal temperature of the meat is around 160 degrees F.
Brines for Deer Meat
When choosing a brine or marinate to soak your deer meat in, select one that suits your or your family's taste. If you like orange, choose an orange juice-based brine. The acid in the juice will help break the deer meat and remove any "gamey" flavors that may be present. You can also use any type of fruit juice to soak the deer meat in. Visit your local supermarket or grocery to purchase prepared brines, or make your own by consulting a cook book.
Tags: deer meat, your smoker, brine marinate, deer meat, Smoke Deer, Smoke