Smoked venison leg

Preparation

Remove connective tissue and fat as you can. For bands of silverskin score them but don't cut into the meat.

Brine

For every  4 litres of water add:

• 1/2 cup soy sauce
• 3/4 cup salt
• 1/2 cup brown sugar
• 1/2 cup molasses
• 2 tblsps pepper
• 1 tblsp black pepper

Soak the venison, covered, for 12-24 hours

Spice Rub

• 1.5  part salt
• 1 part beef stock
• 3/4 part garlic powder
• 3/4 part onion powder
• 1/2 part black pepper
• 1/2 part paprika
• 1/2 part oregano
• 1/2 part thyme
• 1/4 part cornflour

Smoking

Wood chips - soak 1 pound of wood chips for 1-2 hours before smoking

Smoke - fill up water pan, fill wood chip box with soaked wood chips

Keep temperature at 200°F - 300°F

Smoke meat for 1.5 hrs per pound or until meat reaches internal temperature of 140°F. Remove and rest meat for 20 minutes.