{"id":2009,"date":"2021-01-30T12:47:07","date_gmt":"2021-01-30T12:47:07","guid":{"rendered":"https:\/\/staging10.grillsimply.com\/?p=2009"},"modified":"2021-08-03T21:58:18","modified_gmt":"2021-08-03T21:58:18","slug":"best-wood-for-smoking-deer","status":"publish","type":"post","link":"https:\/\/grillsimply.com\/best-wood-for-smoking-deer\/","title":{"rendered":"What’s The Best Wood For Smoking Deer\/Venison?"},"content":{"rendered":"\t\t
Smoking wild game is an age old tradition, either for preservation or to cook a feast. When it comes to smoking deer, whether it\u2019s venison sausages or a nice shoulder or leg, the key is in the preparation and process. Using my own experience, and by asking the community, we\u2019re going to break down the process from preparation to the pairing of the best wood flavors for smoking deer\/venison. <\/span><\/p> This guide will give you the confidence and knowledge to truly make your masterpiece. Ready for the next feast.<\/em><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t Be sure to only use the lean parts of the venison, and be sure to remove or cut around any large parts of gristle.\u00a0<\/span><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t If you\u2019re about to do the honors of cooking your wild game, it\u2019s best to understand a bit about the deer itself, as well what portions of the venison are the leanest and best to eat. If it\u2019s a young buck it will naturally be a lot more tender than an older adult deer.<\/span><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t Deer are extremely lean animals so it\u2019s important to keep an eye on the internal temperature of the venison while you’re smoking it. This goes for saying for any meat, but venison has a tendency to get tough if it\u2019s overcooked, rather than a juicier and fattier meat such as beef or pork. Smoking meat naturally dries it out, drawing moisture from the surface area around the meat. Although this is the natural process of smoking, because of how lean venison it can very easily turn tough. Do everything in your power to keep it moist, like spritzing it every hour with your favourite mix until it\u2019s time to wrap. When it comes to wood flavors, like most things, there is an element of personal preference that comes into play. However, usually the preference is between strong smoking woods, and more subtle, and sweet fruit woods. When looking at the best woods for smoking deer, there are some clear woods that are much more popular and pair more naturally than others.<\/span><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\tTips For Smoking Deer\/Venison<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
Prepare The Meat<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
Know The Animal<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
Don't Overcook It<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
Venison steaks are best served medium rare<\/strong><\/a>, internal temperature should end around 135\u00b0F\/57\u00b0C after resting. For venison shoulder, it should be around 150\u00b0F\/65\u00b0C, and for venison sausage, it should be 160\u00b0F\/71\u00b0C.<\/span><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\tKeep It Moist<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
<\/span>This doesn\u2019t apply when smoking venison sausage, as it\u2019s casing naturally keeps the juices in.<\/span><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\tBest Woods For Smoking Deer<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
Strong Smoking Woods<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t