Of course, the piece of venison does not smoke from just looking at it.
It’s your turn to add something to it. So you decide on pepper ham because you like it fiery. Good. With five grams of ground black pepper separately, you’re in. Pour all the spices into a saucepan and mix heartily. On it rub the “blank” extensively with it.
That’s it, actually. Then place the “pack” in an airtight container, preferably with a draining rack, so that the meat does not swim in its own sauce. Put a lid on it and put it in the refrigerator.
After about four days of “salting through” – as the pros call it – you can “do it” one more time, open the cooking pot and take out the meat.
But you still have to be a little patient. Before the piece of meat is hung in the smoker, free it from its spices, so wash it off and dab it thoroughly.
Then hang everything together in the smoker, which is placed outdoors on a fireproof base. Spread the smoked flour “u”-shaped in the insert provided for this purpose and light it by means ofa gas burner. Finally, simply slide the ember box into the smoker – done! Time for a creative break. It can last up to three days.
Then you can finally take the good piece out of the cupboard and cut it. The slice, cut wafer-thin, melts in your mouth. The aroma – unique, like