| Venison meat
Baste Mixture
Kosher salt
Black Velvet Canadian whiskey
White vinegar
Coca-Cola |
Pour kosher salt over venison meat. Rub into meat well. Cover with plastic and place in the refrigerator overnight. The next day, before smoking, wash all the salt off of the meat. Mix together equal parts Black Velvet Whiskey, white vinegar, and Coca-Cola. Place meat into smoker, along with hickory, mesquite, apple, or cherry wood. Baste with Baste Mixture 2 - 3 times an hour, making sure to coat all the meat completely. Smoke meat for 3 - 4 hours, or until done. This recipe will work just as well on any game bird.
Recommended wood: hickory, mesquite, apple or cherry |