Directions:
- Mix together all ingredients, except venison.
- Place venison in a large container with a tight fitting lid (or use self-stick cling film).
- Poke holes with a narrow bladed knife throughout the meat and cover with the mixture of remaining ingredients.
- Cover well, refrigerate, and marinate at least 10 hours.
- Put on smoker and allow to smoke for 6 hours.
- Turn over and smoke for at least another 4 hours and up to 6 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.11 Kcal (972 kJ) | ||
| Calories from fat | 98.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.98g | 17% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 854.36mg | 36% | |
| Potassium | 465.66mg | 10% | |
| Total Carbs | 32.14g | 11% | |
| Sugars | 8.19g | 33% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 2.21g | 4% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 2.9mg | 16% | |
| Calcium | 64.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 138.23 Kcal (579 kJ) | ||
| Calories from fat | 58.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 17% | |
|---|---|---|---|
| Cholesterol | 2.14mg | 1% | |
| Sodium | 508.78mg | 36% | |
| Potassium | 277.3mg | 10% | |
| Total Carbs | 19.14g | 11% | |
| Sugars | 4.88g | 33% | |
| Dietary Fiber | 1.3g | 9% | |
| Protein | 1.32g | 4% | |
| Vitamin C | 4.9mg | 14% | |
| Iron | 1.7mg | 16% | |
| Calcium | 38.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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