Smokin-It User Forum!
Recipes => Venison / Wild Game => Topic started by: NVW-SSV on December 30, 2015, 03:22:21 PM
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Going to smoke a deer ham/rear leg quarter and I'm needing some advice on how to make it work - - - Already have decided to use DM's brine for at least 12-15 hours and what I'm really needing is advice on 1) cook temperature(?), 2) cook-until- INTERNAL temperature(?), and (3) what type of rub would be best?
This is going to be for a family gathering in about a week, and the deer is a 12/2015 harvest, only in the freezer for about 30 days total. Probably will have to trim to get it in the #2 diagonally, weighs in at about 14.5 lbs
THANKS for your help.....
A$$-MAN
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Jody, did you have any luck the hind quarter?
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I bet Brian, Walt or Greg will really be able to help here!
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Good idea to brine to add moisture and flavor but I would avoid curing salt. Curing salt will really change the texture of venison. Completely cured through it might not be bad but what you are likely to get is an extra firm outer cured edge. Stick with kosher, sugar, spices, garlic etc.
After the brine pat it dray, poke random slits in it and add small pieces of bacon, extra bacon can be laid on top. Remember there is no fat in that meat.
Go 225'ish until an IT of NO MORE than 135 at the thickest point. The meat needs to be pink or you ruined it.
Should be good hot and fantastic cold sliced thin for sandwiches.
I have done these before but prefer to break down leg quarters and do other things with the different muscle groups. Every hunter should roast or smoke at least one leg to know how and experience a leg of beast.
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Winner-winner, chicken dinner! Take that to the bank, Jody - Brian's "The Man" when it comes to smoking anything, but especially some of the unusual ones (not that your venison is unusual, just not that common).
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It has been years since I cooked a venison roast. But the key is to not overcook them. I used to marinate my roasts in Italian Dressing.
Now days we grind all of our deer and make sausage products out of ours. I'm going to be smoking 50lbs of snack sticks this weekend. Should be fun.
Good luck with your roast.
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Sorry to be so late with a response, YES.... It turned out really well, I cooked at 225F for almost 12 hours until 141F internal and it tastes like roast beef and has made the best sandwiches ever.
DM's brine for 18 hours, EVOO and Jim Baldridge's seasoning.... Before and after pics
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Nice Job!
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Next time I'll definitely wrap in bacon and try 135*F or so
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Looks good!
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Thanks again for the help, folks. This smoke was extra special because:
This was a deer that my father killed from a ground blind in 12/2015. Only reason he was in a ground blind is......about 90 days prior to this deer being harvested, he took a fall from about 16 feet, while attaching a ladder stand. He broke his collarbone, fractured the same vertebrae that he had fused about 1.5 years earlier, and broke a few ribs.
Tough guy killed THIS deer (ham) with his soft collar on, about 60 days after surgery to put rods and screws in that broken (neck, really) upper vertebrae area. Not bad for a 65 year old man.
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Jody, your Dad's a stud. Kudos for coming from the generation when men were men. 8)