Smoked Venison

It was finally time to get the smoker to work again.
I had a back leg of a deer in my freezer for some time. This was my choice for this weekend.
It look 2 days to get it defrosted. But finally it it was all ready.
The spice rub:
The smoker was set for 225F using a brisket pellet mix from Traeger.
About every 45 min or there about I did some basting with the Voodoo Sauce. This is really stuff is spectacular. Old Bay seasoning has enough salt. For me it was ok to use other salt free seasoning.
After about 8h, the inner temperature was at 137F (medium). I don't like it when meat goes chewy.
After about 30 minutes rest time, it was time to cut.
 
Yummy, yummy in my tammy. I was expecting some gaminess, but there was none at all.
This is a home run.
-Mahlzeit-
 
 
 
 





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