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They smoke up just fine. Wash them if they are fresh kill, soak
in salt water over night and don't forget to clean all the shot
out of them. Rinse again in the morning and pat dry with a paper
towel. I sprinkle garlic salt and black pepper only on old "Bugs"
then drape pieces of uncooked bacon over the top. Rabbit is lean
meat and the bacon helps to keep it moist as well as add's a little
flavor. Hold the bacon in place with toothpicks. Set "Bugs" on
your smoker and start adding the wood. Most rabbits are small and
only take about 4 hrs. to be completely done. You can cut the
pieces up first for a quicker cooking time, but you lose some
moisture doing that.


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20 of 22 people found the following review helpful:
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Smoked Rabbit, October 5, 2005 - 11:39 PM
Reviewer: Anonymous from Montana, USA
This recipe is absolutely wonderful. We used apple smoke. Using bacon to keep it moist was an awesome idea. Thanks

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