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Thread: Deer meat heaven

  1. #1
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    Default Deer meat heaven

    Let me start off by saying I'm new to the world of smoking meat. I received my first smoker as a Christmas present and have been using it almost every week sense. With that being said I have to share my latest experiment that turned out better than expected. I started with a large back strap that was trimmed and washed then patted dry I rubbed it down with olive oil then applied a dry rub vary heavily making sure to work it into every part of the loin. then back into the fridge for a rest over night. Next was to get the smoker up to temp 235 and put the loin in till the internal temps were 185 about 9 hours give or take I then removed the loin and rapped it tightly in foil and set it back in the fridge to cool over night. Once it had firmed up I put it on the slicer and sliced it thin like lunch meat and served it up on hot bread with dipping sauce. All I can say is wow this turned out so good my family devoured it all in one day and are asking for more lol my favorite part it the crunchy bark that forms on the outside of the loin.

    Here is the rub recipe

    ####### 1/4 cup brown sugar
    ####### 2 tablespoons sweet paprika
    ####### 3 tablespoons smoked black pepper*
    ####### 3 tablespoons Kosher salt
    ####### 2 tablespoons cocoa powder
    ####### 2 teaspoons garlic powder
    ####### 1 teaspoon cinnamon
    ####### 1 teaspoon celery seeds
    ####### 1 teaspoon cayenne pepper

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    Guide Supporter tiny80022's Avatar
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    Sounds delicious , nice job
    My knife is a TOOL not a weapon, unless by chance it absolutely has to become a weapon for survival. All this can also be said for my hammer, screwdriver, pen, hands, and so on and so forth......

    Blade Scrounger #13

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    Guide Supporter dRobinson's Avatar
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    Sounds delicious! Now I'm hungry
    "When we try to pick out anything by itself, we find it hitched to everything else in the Universe." -- John Muir

    "I think that no two men age at the same rate, or learn equal sums from experience. Some men learn by their years, others simply live through them." -- Louis L'Amour

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    Damn! I just shorted out my keyboard with all the drooling. Thanks for the recipe.

    Scott

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    I've always loved venison but a friend just gave me some, I ate a bunch of it and got sick.

    I'm not certain if it was the meat that made me sick, or if I caught the bug from someone else.

    But either way I'm reluctant to eat more of it

    PMZ

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    Quote Originally Posted by familytracker View Post
    Let me start off by saying I'm new to the world of smoking meat. I received my first smoker as a Christmas present and have been using it almost every week sense. With that being said I have to share my latest experiment that turned out better than expected. I started with a large back strap that was trimmed and washed then patted dry I rubbed it down with olive oil then applied a dry rub vary heavily making sure to work it into every part of the loin. then back into the fridge for a rest over night. Next was to get the smoker up to temp 235 and put the loin in till the internal temps were 185 about 9 hours give or take I then removed the loin and rapped it tightly in foil and set it back in the fridge to cool over night. Once it had firmed up I put it on the slicer and sliced it thin like lunch meat and served it up on hot bread with dipping sauce. All I can say is wow this turned out so good my family devoured it all in one day and are asking for more lol my favorite part it the crunchy bark that forms on the outside of the loin.

    Here is the rub recipe

    ####### 1/4 cup brown sugar
    ####### 2 tablespoons sweet paprika
    ####### 3 tablespoons smoked black pepper*
    ####### 3 tablespoons Kosher salt
    ####### 2 tablespoons cocoa powder
    ####### 2 teaspoons garlic powder
    ####### 1 teaspoon cinnamon
    ####### 1 teaspoon celery seeds
    ####### 1 teaspoon cayenne pepper

    The cocoa powder is a new ingredient to me. The rest is very similar to my rub.

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    The coco powder gives a subtle depth that you don't really tase at first pluss it helps the flavores of the pepper and cyanne stand out why depressing the instant heat one normally finds.

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