WHAT’S GOING ON IN THE FOREST?
Haven’t smoked some deer meat in awhile, but had a chance last weekend. Placed a cut from the hind-quarter into a brine (soy sauce, maple syrup) and smoked using shagbark hickory wood. My smoker uses my maple syrup arch (used to hold the pan) as the fire-box with a converted horizontal pipe to a wooden smoker outside. In any case, the kids ate most of it. I got some.
Ryan Trapani
Director of Forest Services
Catskill Forest Association