It may be the only thing I haven't done in the deer processing world. I want to smoke a whole hind quarter this year. Anybody have any methods to share?
Are you talking one rear ham off one? If so you can do it like any ham you smoke. Rub it down with seasoning, put it in a turkey pan, smoke for 12 hours at low to medium heat with hickory. Works well for me anyways. You could inject it or place pineapple on the outside if you want. Just depends on what taste your goin for.
Wrap ham with 1 lb of your favorite bacon. Use tooth picks to secure strips with. Pepper liberally Use hickory or apple wood chips Use apple juice instead of water in your steamer pan Smoke at 255 for 6 hrs
When I'm planning on doing this , I start by shooting the first 1.5 old doe that I find . After letting her age for a few days , I call the local processors and see what kind of fat that I can come up with . I prefer beef but pork will work . Your not really trying to add flavor just trying to keep the meat moist through the smoking process . I season with : Cajun seasoning , salt , pepper (to taste) . Then using tooth picks , peg the fat on the top side of the hind quarter (no need to cover the whole hind quarter as the fat melting off the top will keep it all moist) . Then smoke in Hickory and Apple @ 200-210 for 10-11 hours depending on size .
Almost forgot , you'll want to do both hind quarter at the same time . I used to do 1 at a time but once my dad , brother and kids got done , I didn't get much so now I do 1 for me and 1 for everyone else
Dang I knew I shouldn't have clicked on this thread. I'm starving and this made it worse! Sent from my SCH-I545 using Tapatalk
A cousin of mine did a rear quarter on a smoker BBQ several years ago and boy was it incredible. He used beer mixed with garlic butter and literally took a knife and twisted holes in the meat all over and kept dousing the quarter with the mixture. Wrapped it in foil for most of the cooking. Some time in the middle he unwrapped it and threw a few green hickory sticks in on the coals and by the time it was done it literally melted in your mouth. Even my wife, fiance at the time, loved it!
Barbacoa Recipe with Venison - Venison Barbacoa | Hunter Angler Gardener Cook Try this recipe. It works out really well. This recipe uses the front shoulder. I did a couple of them last year. Turned out really well. Takes awhile to cook. Best thing I have found for a front shoulder that doesn't end up wasting much meat. Meat falls apart.
Nice! Yeah kind of making my stomach growl. I may have to go against what I usually do and take an early doe. Cant wait to try this
I de bone and de gland hind quarters before smoking. This will cut down on smoking time and you won't accidently bite into a nasty gland. I always brine atleast 12 hours before smoking to keep the meat juicy and real flavorful. I dont like low and slow for venison because the meat is too lean without keeping it tented in foil or hide the meats flavor with bacon . I keep my smoker in the 300 to 350 range with a finished internal temp between 140 and 160.
Smoke a pork butt right above it so the drippings come down on the deer. I would also use a wet rub. Oil or mustard base. Foil it up after it gets enough smoke. Sent from my iPhone using Tapatalk
I have done a few except I cut the hindquarter in softball size chunks. I marinated them in a couple large bowls with some concoction I mixed up. Concoction contained liquid bottled marinate from the Dollar Store along with grape juice, apple juice, hot sauce, garlic powder, black pepper, salt and a few other spices. stuck a knife in several places to get the concoction inside. Soaked it for a day and a half. The main reason was the couple of bottles of marinate weren't enough to cover the meat so I started sorting thru the fridge for stuff to add. I smoked it for probably at least 10 hours, used apple and hickory....tasted awesome!
I got where I will wrap mine in foil the first 3 hrs. then unwrap to get a golden bronze hind 1/4 that is tender as a mothers love.
You could try putting it in a large zip loc/freezer bag, next time, and squeezing out the air before sealing the bag, it'll make a little marinade go further. ~Bill
