Smoked Venison

Chef Travis Milton says this is portion of a paper that showcases the past, contiguous and aboriginal of Appalachia, wherever venison is easier to travel by than successful the Washington area.

The cook says the brining measurement is optional, but helium likes to bash it. We tested it with the brine. We utilized a venison loin here; a backstrap, which is larger, tin beryllium cooked the aforesaid mode and volition instrumentality astir 4 hours to smoke.

You’ll request a mates of hardwood logs oregon a bully proviso of hardwood chunks and an instant-read thermometer.

We recovered caller venison astatine Wegmans; it tin beryllium ordered successful beforehand astatine Wagshal's Market and astatine Harvey's Market, some successful the District. The cook uses chaotic sumac that helium dries and pulverizes; the crushed sumac you find astatine Mediterranean markets (and astatine Bazaar Spices successful Union Market) is good to usage present instead. Sorghum syrup is disposable astatine MOM’s Organic Markets.

If you're brining, the venison needs 4 to 5 hours for that.

Adapted from Travis Milton, cook of the upcoming Shovel and Pick successful Bristol, Tenn.

Ingredients

Nutritional Facts

Per serving (without the brine)

• Calories

  120

• Fat

  3 g

• Saturated Fat

  1 g

• Cholesterol

  20 mg

• Protein

  21 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Travis Milton, cook of the upcoming Shovel and Pick successful Bristol, Tenn.

Tested by Andrew Sikkenga.