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Submitted by: Bill

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The venison leg will cook more evenly if you bone it out first. After removing the bone, lay a few slices of bacon on it, then roll it up and tie it into a roast-like shape. Season the outside with your favorite dry rub, then smoke it until the internal temperature reaches 155 degrees. Since the venison is lean, overcooking can make it tough and really dry it out. Try laying a few more slices of bacon on top of the venison when you put it in the smoker to help with the juiciness and add flavor.

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