Smoked Recipe

How to make it

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• Heat up your hot smoker.
• You have aready put to soak your Hickory over night.
• Rub the deer with bacon fat,sprinkle on the seasoned salt.
• Place strips of bacon over the wild game,secure with picks.
• Insert meat thermometer into thickest part of the game.
• Now...throw the wet wood over the hot coals.
• Fill the pan with a combo of beef broth and beer...althou you can use either,or.
• Place the deer on the bottom,but above the liquid pan.
• Close the smoker,and cook away about 2 or 3 hours,being sure not to uncover the smoker until the end of cooking,you may need to add more soaked wood during the last hour of smoking.
• It is the thickness of the wild game not necessarily its weight,that determines hot-smoking time.If the smoking time is longer then 3 hours,it may be necessary to add additional beef broth and beer to the pan.
• There are two types of smoking...Hot or Cold
• Hot is used simply for cooking.
• ~and~
• Cold is used to preserve and flavor only.
• Now... if your a sportsman, there are a wide variety of smokers...in fact you can even build your own,if so inclined,but most lack the skill.
• Smokers can be used either hot or cold depending on the weather,and then of course the heat source.
• Hot smokers often have a pan above the heat source holding liquid.
• The heat evaporates the liquid so the meat is bathed in moist smoke.
• Wild game does not dry out as much as in dry heat.
• To produce smoke,you will need hardwoods that impart mild sweet flavor...Cherry provides a strong taste...but Hickory is the strongest...On occasion Mesquite or Sassafras is a nice change up.
• One thing to keep in mind when smoking is that never use evergreens or softwoods,for they give the meat a resinous taste.
• By soaking the wood,produces more smoke,and less likely to burst into flames
• The weather can greatly effect smoking time,so a nice day,that is not to hot or to cool and windy would be ideal.
• Judge doneness of hot-smoked meat by checking it's temperture
• When using cold smoke to flavor meat,use the color of the meat as a guide,you will soon learn how much smoke you prefer.
• Smoking is an art,requiring a willingness to experiment.
• Home smokers are imprecise,subject to great variations in heat,moisture,and amount of smoke produced.You must learn how the weather affects smoking,how long your smoker takes to smoke,and what methods you prefer for different wild game.
• For future reference,keep a little back notebook handy,listing the recipe used,smoking times,weather conditions,and results.
• ~ You don't need to be a Pyromaniac to set start one...but a good rule of thumb is...where's there SMOKE...there's FIRE...,so watch out when your left the cover,for possible flame ups,and having smoke in the eyes is not a pleasant thing...IT HURTS~
• ~ Smoke and Wild Game seems to go together naturally.The tangy,sweet smoke flavor is reminiscent of a day in the woods.~