csi-tech
Well-Known Member
I killed 2 bucks so it is time to get them on the smoker. 3 lbs. venison steak (trimmed) 1/4" strips, High Mountain sweet and spicy seasoning, teryaki sauce, red pepper, brown sugar and 2.5 hours at 250 degrees with hickory and cherry wood smoke. Soooooooo good! My family has been completely taken with venison and its all we are using. I think tomorrow I'll make salisbury steals with brown gravy and mushrooms.
