Thread: Cast Iron/Smoked Venison

Today I decided to try a different method for my favorite Venison & Bacon.
I did it all in cast iron but used my smoker for heat/smoke.

Heavily seasoned venison with coarse salt and coarse black pepper
Half a pound of bacon, strips halved and half a large onion chopped

Heat smoker on high, add some mesquite and get the smoke right
Heat cast iron skillet as hot as possible, cook bacon and onions, remove and set aside
Add venison to bacon grease and sear well, rub that meat around and pick up all the bacon bits and stuck-on flavor

Plate venison and add bacon-n-onions

That looks like some fine eating, I'm going to have to try it that way,

Glad you were able to post pictures of it

Originally Posted by jollymon

That looks like some fine eating, I'm going to have to try it that way,

Glad you were able to post pictures of it

I switched to from PB to Imgur, PB isn't getting $399.00 a year from me.
I also loaded the thumbnails from my computer.

Did you close the smoker at all or just open like the pictures show. I got a to Jim From Jim smoker for Fathers Day and have a whole processed deer in the freezer and was looking for some ideas to prepare it in the smoker. What you got?!?!

Originally Posted by ChileRelleno

I switched to from PB to Imgur, PB isn't getting $399.00 a year from me.
I also loaded the thumbnails from my computer.

Glad you did that, I think 399.00 is way too much, good call.

This cook...
Yes, I kept the door closed as much as possible.
Wood tray pushed all the way back so as to get as much direct heat from burner.
No water tray.
Skillet on lowest shelf, wish it could've been lower, it didn't get as hot as I hoped.
Because it too longer to sear the meat was cooked medium, I prefer med-rare, but it still was nice-n-tender.

Smoking Venison
For the smoker you ideally need THICK cuts and low heat, e.g. 150°-175°.
Whole hindquarters, larger roasts and/or minimum 1.5" inch steaks.
This will allow you to get as much smoke as possible without over cooking, and still have a low enough IT (internal temp) to reverse sear either on the grill or in cast iron.
I smoke to about 120° IT, and then reverse sear to not more than 130° IT if I can help it.

A good instant read, probe meat thermometer is a Must Have for smoking/grilling.
The best budget priced on the market is probably the Lavatools Javelin, https://www.amazon.com/dp/B00GRFHZOQ...a-314768845405

Originally Posted by jollymon

Glad you did that, I think 399.00 is way too much, good call.

LOL... Ya think?!
They can kiss my derrière!