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Date Posted: 13:00:18 04/12/02 Fri
Author: DarrenC
Author Host/IP: HSE-Kingston-ppp193778.sympatico.ca / 64.229.10.127
Subject: Re: Bambi in a smoker?
In reply to: Peter 's message, "Bambi in a smoker?" on 10:23:29 04/12/02 Fri

Peter,

My redneck hunting friend back home smokes venison all the time. A quick call to him revealed he uses all the cuts and the rub he usues is:

1 part pepper
1 part paprika
1/2 part sugar
1/2 part cornmeal
1/2 part salt
1/2 part mustard powder
1/4 part cayenne

He said that is just a basic seasoning his buddies and he have used for years. He said he has heard of much more involved ones using sumac and berries and such. Maybe that might me more like what you're looking for. He takes it to a friend's smokehouse wher it is smoked at around 200 deg. for about 1 1/2 hours per pound. Unfortunately he doesn't know what his friend uses for smoke.

Hope that gives you something anyway.

Darren

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Replies:

  • Re: Bambi in a smoker? -- reg, 14:01:05 04/12/02 Fri
  • Re: Bambi in a smoker? -- Peter, 16:25:41 04/12/02 Fri
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