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Smoked venison

MJ1657

By MJ1657
in Cooking and Sharing Recipes

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DonBo Grand Master

DonBo

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I've done it with just a rub of spices and also done it after soaking in a marinade. Lots of simple marinades sold off the shelf. Really no need to soak in a brine.

Pretty hard to screw it up as long as you don't overcook it. Depending on the size of the roast, smoke at 200-220 for probably no more than just a few hours.

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