Blaine wetzel smoked wild venison.For the smoked wild venison venison (vĕn`ĭzən) [O.Fr.,=hunting], term formerly applied to the flesh of any wild beast or game hunted and used for food but now restricted to the flesh of members of the deer family. :
1 hind leg from wild venison (about 20 pounds), hung in refrigerator 20 fays to dry-age Sea sail as needed 1 teaspoon finely chopped rosemary 2 teaspoons juniper berries, toasted, ground 2 teaspoons caraway seeds toosted, ground 2 teaspoons black peppercoms, toasted, ground
For the smoked wild venison: Weigh out 7% of aged venison leg's weight in salt. Add remaining ingredients into salt. In storage container, rub leg with salt mixture. Cover with cheesecloth and place a small weight on top. Refrigerate re·frig·er·ate
tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates
1. To cool or chill (a substance).
2. To preserve (food) by chilling. 10 days. turning every day and basting baste 1
tr.v. bast·ed, bast·ing, bastes
To sew loosely with large running stitches so as to hold together temporarily. with juices. Rinse leg and pat dry. Using green alderwood chips, cold-smoke at 901 degrees for 72 hours. Hang for one month at 50% humidity. Room temperature should remain consistently around 55 degrees.