Wild In The Kitchen: Smoked Venison Chops

Smoked 2-inch Venison Chops

Most hunters avoid chops when processing their deer because of the tendency for venison chops to be dry. Truth is, it’s all how you cook chops. Try smoking these 2-inch venison chops, and you’ll have everyone asking how you got thick chops so flavorful and juicy.

2-inch venison chops

1 cup apple juice

1 cup apple cider vinegar

1 cup Moore’s Marinade

Greek seasoning

1/2 cup extra virgin olive oil

Cut chops 2 inches thick, and include one rib bone. Make sure to include as much of the loin as possible. Inject the chop with a mixture of apple cider vinegar and white grape juice. Make a brine solution by adding one cup of salt to one gallon of water, mixing with the Moore’s Marinade in a plastic mixing bowl. Add two teaspoons of Greek seasoning to the mixture, and stir. Soak the chops in the brine in the refrigerator for 24 hours. Remove the chops from the brine about 20 minutes before cooking, and pat dry. Rub each well with olive oil. Sprinkle again with Greek seasoning. Place in your smoker at 225 degrees, and cook with apple or cherry wood. Don’t over-cook. Unlike pork, which must be cooked to 160 degrees, venison can be served medium rare.

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