Venison is very lean and can be difficult to BBQ Smoke without it drying out, but we have the answer! Inject, or brine/submerge it in our MOIST MEAT BOMB Hydration Brine to a ratio of 1/3 cup to 2 cups water.
Inject chunks of venison with our thin sharp 6″ 14G needle to hydrate and tenderise it before cooking. Alternatively, slice schnitzel pieces and submerge them in the brine for 24hrs before crumbing and frying, everyone will swear they are tender chicken schnitzels! We added our SWEETnSMOKEY CAJUN RUB and CHERRY SMOKED SALT in the crumbs bowl
