Smoked deer loin and ham from a 30 day dry aged whitetail doe.

Seasonings and marinade
Dales steak marinade
Texjoy steak seasonings
Cavenders
Tony chacheres injectable marinade

Cook wild venison to 130-135 for best moisture and tenderness.

Started at 250….bumped up to 300 after taking the loins off the grill to finish cooking the ham.

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