Great Tip on Smoking Wild Meat

Tip: I am an avid hunter and have hunted most types of animals. I am also a smoked meat lover along with jerkies and dried meats.

I have smoked venison, bear, buffalo, elk, carabou and even armadillo meat. (not crazy about wild boar). Your instructions for smoked meats work well with these types as well. I usually smoke ribs for about 6 to 8 hours at 225f +/- depending on size and weight. Also, if you do not like strong "wild" tasting meats, I would recommend a good strong flavored dry rub that contains paprika and cumin, or a good marinade with which to baste or brush the meats with every 1 to 1-1/2 hours, to tame the "wild taste" a bit, especially on the bear, elk, carabou, and venison meats. . .

All these animals have very meaty ribs (except venison) and are very good tasting,(in my opinion) but you must trim all the fat off the meat will get an even stronger wild taste.

Comment: Thank you for this great tip.. I will pass it on to the visitors of this site. Folks are always looking for information on smoking the more exotic animals.

Visit Smoking-Meat.com and WYNTK.us for hundreds of great tutorials and guides on smoking meat.

The Technorati Tag for this post is Smoking Wild Meat

Jeff's Naked Rib Rub and BBQ Sauce Recipes.. a religious experience! Make everyone think you're a pro (even if you're not!)