both bags in the regigeratior overnight or in a cooler with ice
overnight if still in the woods (making sure that bag does not leak)
Next day remove and spice to
taste. I use Luzianne Cajun Shake rather than salt and pepper and ad a
bit of Garlic Powder.
both cuts of meat in your smoker with just a small amount of Hickory or
for a sweeter taste some fruit wood such as apple or cherry.
at 225 deg. until center of both cuts is 140 deg. internally. (do not
smoke higher than 140 deg. internally for venison will tend to dry out
at higher internal temperatures.
Serve as you would any fine
cut of meat such as filet mignon.
Place any leftover meat (if
any, which will probably be the case) back in the refridge or on ice in
a covered container.
the left over smoked venison for a base for Cajun Gumbo, Jambalaya,
stir Fry. Reily Foods has a great line of Gumbo and Jambalaya in a box
which just calls for adding the meat of choice. They also have a great
Stir Fry Sauce called Dragon Sauce.
of this sounds like we are a sales rep for Reily Foods and that is TRUE
but we have repped several Food Products to the sporting goods industry
and The Reily Food Company has the best by far in my opinion for a
selection of any Wild Game Preparation. Of course Tony Chachere's is
not a bad choice either.