Can you salt cure deer meat?
A basic solution is 1 pound of brown sugar, 2 pounds of non-iodized salt and 3 gallons of water. Stitch pumping results in a more even curing of the meat because the solution is injected into the meat and allows it to cure from the inside as well as the outside.
Can you smoke frozen deer meat?
Meat can never be smoked from completely frozen, much like you can’t oven cook meat before it’s thawed.
How long should I smoke venison sausage?
Homemade venison smoked sausage directions
Stuff prepared sausage into 3-inch diameter fibrous casings. Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until internal temperature reaches 152 F (insert a food thermometer in the thickest part of the sausage to check internal temperature).
How do you know when jerky is done smoking?
Continue to smoke at 160°F until your jerky bends and cracks but does not break in half. Periodically pull a piece out of the smoker and let it cool. Check to see if it is done by bending it AFTER it has cooled down (let cool for 5-10 minutes, this helps not to over dry).
What is best to soak deer meat in before cooking?
It won’t hurt anything. Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.