So some people were asking how my smoked deer was done, From what i know he stripped the (whole) carcass of most fat and all fur. The whole outside was rubbed in a light coating of salt.
The smokehouse is outdoors, with a firebox that has underground tubes going into the smoke house. Using cherry and apple wood. There was no heat involved in this process at all, temps were steady in the 30s.
She was only supposes to be in there for 3 days, but then this snowstorm hit and temps dropped so she froze.
I butchered her yesterday. the meat smells AMAZING. I'm going to cook up some backstraps this week and will advise. I kept all the shanks and leg bones for throwing in soups.