Venison Steak

Contributed By: Live. Life. Simple.

This Recipe made 4 venison Steaks, there is enough brine to do a few more steaks*

Directions:

 Trim the meat into 5-6  oz portions to help cook and freeze dry

1. Freeze Solid and then freeze dry. Make sure to take appropriate precautions when Freeze Drying Raw MEAT.
2. Store appropriately. (See Tips & Tricks for storage help)

Cycle Time:

My time was about 54 hours on one tray.

Rehydration:

1. Mix brine and then put your meat into the brine, Cover and put in the fridge overnight. 
2. Make Rub and save.
3. Set meat in Colander, and let extra juice drain.
4. Rub olive oil over meat on all sides, then add rub on all sides
5. Smoke slowly to 140℉ internal temp, Keeping smoker in the 200℉ range
6. Cover Meat and let it rest for 10 minutes before eating

* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.