Smoking venison is a traditional method of preservation that not only extends the shelf life of the meat but also enhances its flavor. Smoking works by slowly cooking the meat at low temperatures, which allows it to dry out slowly, inhibiting the growth of bacteria. Here’s a basic guide on how to smoke venison for preservation:

1. Preparation of Venison

• Trimming: Begin by trimming off any excess fat and sinew from the venison. Fat can go rancid over time, so it’s best to remove it.
• Slicing: For more uniform smoking, slice the venison into consistent, thin strips or pieces. This ensures even drying and smoking.
• Curing: Before smoking, cure the venison. Curing can be dry or wet (brining). A basic cure mix often includes salt, sugar, and curing salt (sodium nitrite). Curing helps preserve the meat and prevents the growth of bacteria.

Dry Cure Recipe

Mix together:

• 1 cup of salt
• 1/2 cup of sugar
• 1/4 cup of curing salt (e.g., Prague Powder #1)

Rub this mixture thoroughly over the venison and let it cure in the refrigerator for at least 24 hours, depending on the thickness of the meat slices.

Wet Brine Recipe

Dissolve in water (enough to fully submerge your venison):

• 1 cup of salt
• 1/2 cup of sugar
• 1/4 cup of curing salt
• Spices as desired (e.g., garlic, pepper, bay leaves)

Submerge the venison in this brine and refrigerate for 48 hours.

2. Rinsing

After curing, rinse the venison under cold water to remove excess salt and then pat dry with paper towels.

3. Smoking Process

• Temperature: Preheat your smoker to a low temperature, typically between 150°F to 180°F (65°C to 82°C). The goal is to dry the meat slowly while imparting smoky flavor, not to cook it quickly.
• Wood Choice: Use hardwood chips or chunks like hickory, maple, or apple for a balanced flavor. Avoid softwoods as they can impart a bitter taste.
• Smoking Time: The smoking time can vary depending on the thickness of the meat and the desired dryness, usually ranging from 4 to 12 hours. The meat should reach an internal temperature of 160°F (71°C) for safety.
• Ventilation: Ensure good airflow in your smoker to allow the smoke to circulate around the meat and escape, which helps to develop a rich, smoky flavor.

4. Cooling and Storing

After smoking, allow the venison to cool to room temperature. For longer preservation, vacuum-sealing the smoked venison can extend its shelf life, allowing it to last for several months in the refrigerator and even longer when frozen.

5. Safety Tips

• Always use precise measurements of curing salts to ensure safety.
• Maintain the smoker at a low and steady temperature to prevent the meat from cooking too quickly on the outside while remaining raw inside.
• Store smoked venison in a cool, dry place if not refrigerated or frozen.

Smoking venison is both an art and a science, and it may take a few attempts to perfect your technique. Experiment with different woods, curing times, and smoking temperatures to find the flavor and texture that you prefer.