Smoked Venison

Smoked Venison Recipe (Backstrap)

test position 1 0  -  Author: Flaming Rooster BBQ
Ready in: 3d  -  Cooking time: 3h 20m  -  Waiting time: 30m
Smoked Venison


For 4 people ()

  • 0.25 cup(s) non-iodized salt
  • 1 tablespoon(s) Sage
  • 1 cup(s) Sugar
  • 1 tablespoon(s) Ground Cloves
  • 1 tablespoon(s) Tarragon
  • 1 tablespoon(s) Soy Sauce
  • 4 tablespoon(s) Black Pepper
  • 1 tablespoon(s) Thyme
  • 2 tablespoon(s) Black Pepper
  • 2 Bay Leaves
  • 3 pound(s) Venison Backstrap


1.  Combine all of the ingredients in a plastic or glass container.  Once all the ingredients are added, add water, leaving about a half inch left to the top of the container.  Shake well to disolve the salt & sugar.

2.  Place the meet in the marinade & cover.  Marinade in the refrigerator for 2 - 3 DAYS, rotating the meet daily.

3.  The day you are ready to smoke the Venison, dump the marinde and put back in the refridgerator for 1 hour, uncovered.

4.  After an hour, remove the Venison from the refrigerator and allow to sit out 1 hour prior to putting the meat on the smoker.

5.  Get the smoker to 225 degree's, using HICKORY WOOD.  

6.  Smoke the venison until the internal temperature reaches 160 degrees.  This should take 3-4 hours at 225 degrees.  Once the internal temperature is 160 degrees, remove from the smoker and wrap with Foil.  Allow the meat to rest at least 30 minutes.

7.  Cut & Serve!

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