I’m using almost the last of my venison, but I’ve saved one nice steak for a grill out. A couple weekends ago I smoked some ” Red Wine & Mustard Venison Bites“, and I enjoyed them so much, I decided to smoke up some more of those little nuggets. But this time, I wanted it to be on the sweet side.
I still needed vinegar to help break down the venison and keep it nice and moist and tender while smoking, but I went with a totally different flavor to make it nice and sweet.
The results? It has such a nice sweet flavor, and just a light sugary crust on it. I wanted a good garlic flavor, and I was afraid I used too much, but actually, it could have used more. So if that’s what you want, add a bit more garlic powder.
Smoked Sugar Crusted Venison Nuggets
2 lbs. venison cut into approximately 1 inch cubes
1 cup Apple cider vinegar
1/2 cup brown sugar (packed)
1 Tablespoon garlic powder
1 teaspoon ground cinnamon
1) Mix all the marinade ingredients together in microwave safe bowl.
2) Microwave on high for 30 seconds to dissolve the cinnamon. Put it in a sealable container and chill it to under 40 degrees F before mixing with meat to keep away that nasty old bacteria!
3) Cut up your venison into approximately 1 inch cubes and put this into a ziplock bag. Once the marinade is below 40 degrees F, pour the marinade into the ziplock bag with the meat. Seal it up, set it inside of a bowl in case you get some leakage, and marinate this over night, or for at least 8 hours in the refrigerator.
4) Once the meat is marinated, take it out of the refrigerator and get your smoker going. You’ll want to get the smoker settled in at about 250 degrees F. I used plum wood for this, but you can use any wood of your choice.
5) I set the venison pieces on a grill screen, rather than directly on the grate, otherwise, you’ll probably lose a few, and that would be such a horrible thing!
Maintaining a temperature of 250 degrees F in the smoker for 1 hour brought these little gems to tender perfection. I took them off at an internal temperature of 155 degrees F. I didn’t want them overdone, as they’re already lean enough.