Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator. Recipe date: 12/10/87
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|Serving Size: 1 Serving (1814g)|
|Recipe Makes: 1|
|Calories from Fat: 330 (15%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 5g|
|Cholesterol 241.9mg||74 %|
|Sodium 2376.7mg||82 %|
|Potassium 597.2mg||16 %|
|Total Carbohydrate 136.1g||40 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 132.2g|
|Protein 290.9g||416 %|
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Calories per serving: 2130
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