How Do You Smoke Venison In An Electric Smoker?
Venison is commonly known as deer meat but can refer to many types of wild game, including moose, elk and caribou. Smoking venison differs slightly from smoking other meats because wild game is typically much leaner than the flesh of domesticated animals. This means venison can dry out faster and produce tough, smoked meat unless it is marinated before smoking and basted frequently with a mopping sauce during the long cooking process. Place the cleaned venison in a deep casserole dish and cover with a marinade. The ingredients for a marinade are entirely a matter of personal taste, but good marinades typically contain a weak acid such as red wine vinegar to tenderize the meat, and olive or sesame oil to add flavor and keep the food moist. Good spices for a venison marinade include thyme, rosemary, garlic, tarragon, bay leaves and cloves. Cover the casserole dish with aluminum foil and refrigerate the marinating venison for at least 24 hours before ready to smoke. Soak 2 to 3 cups of hi
