I have 2 deer hams that I would like to smoke, since there is not any fat in venison what would y'all recommend & does any one have a recipe for smoking venison?
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Is it a whole, bone-in rear quarter or a boneless roast? I tried to do a venison top sirloin roast low and slow to 135° last week. It's the first time I ever tried it. The flavor was good but the texture was soft and mushy. Not sure if it was my technique or the cut but the results weren't great. -
Bone in rear roast, I know i have to get some kind of fat to it. I just do not know if I insert it or wrap it with bacon or what. I can inject it too. Just check to see if some on the forum has done before with good results.Comment
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Wrap it in bacon or cover with cheesecloth & baste it with butter. Then grill/roast to medium rare & slice. IMO: Trying to do a venison roast low & slow just doesn't work well. Enjoy it for the great lean meat that it is & don't try to make it into something it's not.
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Thank you for the info. I like the bacon idea.Comment
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