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Smoked Deer - Real Tender Dry Meat
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1. Take one deer (dead). A. Cut into large thin pieces. B. Soak in heavy salt brine for 20 minutes. 2. While meat is soaking A. Dig pit 3' x 6' 2 feet deep. B. Build rack 3 feet above ground with double chicken wire and cover. 3' x 6' pit (see diagram). C. Cover sides of pit with 3' x 8' metal roofing. 3. Take meat out of salt brine and let set while you do item 4. 4. Put rocks in bottom of pit, and fill entire pit with alder cut up in small pieces and start fire. 5. Put deer meat on chicken wire, largest pieces towards middle. 6. Go to refrigerator getting case of beer. Drink beer while waiting. Turn meat often and add wood as required. 7. Dry meat to your liking. T4544 "The General"
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