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So, I have some venison loin pieces (say 100g each) that I think will be very nice hot-smoked.

I'm thinking a dry rub to give it an attractive crust - perhaps something simple like peppercorns and coriander seed and a little salt.

Perhaps cherry wood (or apple) for the smoke. I guess it could take oak but I want to try my new bisquettes out

An hour at 180 o F?

Any hints or tips?

Marinate in olive oil, red wine, garlic and anything else you fancy. Very lean so the oil should keep it moist. Cook very fast or very slow, do not overcook or it will become like leather!

Marinate then wrap in bacon and smoke till internal temp is around 140 F don't exceed 150 or it will dry out on you. (unless of course you have trich problems then you'd better go to 160 but then it will be dry)

Thanks for the tips guys.

What I did in the end was a bit unusual. I dry cured it in a layer of Maldon salt, with some added crushed juniper berries and black pepper. I was supposed to do this overnight but in the end it stayed in the fridge for 24 hours!

I then let it dry in the fridge. Today I cold-smoked it over maple for 2 hours.

The bad: it is a bit too salty, not surprising given the cure time.

The good: it's like the most delicious braesola you've ever tasted. It's quite tender and soft. The venison has a subtle gamey flavour which the juniper cuts into from time to time, coupled with a decent hit of smoke.

It would be very nice just sliced thinly and served with a rocket salad and perhaps some shaved parmesan.

I recently did some using a hard cider brine cure. Soaked it for a few days then soaked it again in water then dried it and treated it like pastrami and smoked on pecan wood. It turned out really well. Flavors were really intriguing. wonderful. Not bad for a white tailed goat.

Jogeephus: Is that venison?

Yes, venison loin. Sort of an experiment that actually worked.