We’ll be smoking some South Rockport MA Woods deer.
Not a lot of fat in deer meat so the plan is to smoke it between 225-250 degrees until it reaches 160 degrees internally. But first we’re going to marinate it to tenderize and break down some of the connective tissue and add as much moisture to the venison as possible.
Going to use Spiedie marinade that Friends Jimmy and Pat brought from Upstate New York. Spiedie marinade is special to the Greater Binghamton NY area. So special that they have a Spiedie festival every year to celebrate all type of meats cooked with the Special Spiedie marinade.
Gonna let it marinade for over 24 hours.
Pat and Jimmy tell me the Lupos brand is the original and the standard.