Smoked Fall Harvest Meal: Deer Backstrap and Raccoon Delight

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5 Comments
17 Upvotes
  • Andrew's avatar

    Recipe for racoon

  • Nick's avatar

    @Andrew i kinda just whipped it up last min but ill write down what i did and post or send it to you.

  • Andrew's avatar

    @Nick sounds good thanks!

  • Jose's avatar

    Good meat

  • Nick's avatar

    Smoked raccoon

    Take a large skinned and gutted raccoon. Cut off as much fat as you can. Remove the 4 scent glands located under each of the legs. Pat dry with paper towels. Give the raccoon a good rub down with some mustard. Liberally apply the seasoning or rub of your choice. “I used Frag Out: sweet and smokey”. Smoke at 225 degrees for about 4 hours while spraying it approximately every 30 min with apple juice. “I mixed apple cider vinegar, apple juice, and Worcestershire sauce in a spray bottle “. After 4 hours place the raccoon in a large aluminum pan with about a quarter to half inch of apple juice in the bottom of the pan. Place back in smoker for another 1.5 hours. Then cut it up how you like it and enjoy!

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Nick's avatar

Nick K

Kansas

Kansas born an raised. Love to hunt and fish. I dont have the best equipment but all we can do is our best.

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