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Smoked venison roast. Quick cured in a homemade spice blend mixed with little powdered sugar. Left at room temperature for 3 hours, then smoked at 200 degrees over pecan to an internal temp of 125 degrees. Torched with a searzall after resting for 30 minutes. | Larry White
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Smoked venison roast. Quick cured in a homemade spice blend mixe…
51.3K views6 months ago
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