How to smoke a deer hind quarter

Author: dmpb

August undefined, 2024

Jan 21, 2024 · WebDec 16, 2024 · Salt/pepper seasoning and bacon to keep it moist is a nice KISS method to smoke a hindquarter. Nothing wrong there. So I take it you're looking to jazz it up, take it to the next level so to say. Time to do any number of things: Age the meat Wet or dry brine and/or inject Get fancy schmancy with the rub, sweet, spicy, savory or a combo

Curing a venison quarter - Smoking Meat Forums

WebDec 21, 2024 · In a heat-proof shallow pan, place the butter, garlic, sage, dried cherries, salt, and pepper. Set aside. Season the steaks on all sides with the salt and pepper. Place the steaks and the pan with the cherry sage butter on the grates, close the lid, and smoke for about 1 to 1.5 hours, depending on the thickness of your steaks. WebJan 21, 2024 · If you want to cure the hind quarter with the bone in, it needs to be injected regardless of the method... The EQ curing method will take at least 4 weeks in the EQ cure/brine... if the meat is 4" thick to the bone... Dave's method, my method, takes 5-6 days if done properly, and you are insured it is cured fully... HalfSmoked Epic Pitmaster raymond shofler md

How to Cook a Hind Quarter of Venison livestrong

WebYou might consider wrapping it in foil after the first two or three hours of smoking, which will prevent evaporation and hold the juices around the leg. Maintain a smoker temperature of 225-250 degrees and cook for 1 to 1 … WebMake a delicious smoked whole venison hindquarter with a little help from Cook with Cabela's!Ingredients: 1 cup kosher salt1 cup brown sugar1/4 cup apple cid... WebSep 2, 2024 · Grill the hind quarter steaks for 3 to 4 minutes per side and flip with tongs. Remove the steaks from the grill when the internal temperature reaches 120 to 135 … simplify 5 15

Smoking an Axis deer hind quarter - Smoking Meat Forums

How To Cook A Perfect Deer Hind Quarter On A Grill

WebSep 11, 2024 · To cook deer hind quarters, first remove the skin and any excess fat. Cut the meat into portions that will fit comfortably in your cooking pot. Season the meat with salt, … WebSep 8, 2024 · Ingredients 1 large elk top round or 2 deer top rounds (approximately 6 pounds) 1 gal. water 2 tbsp. salt 2 tbsp. Better Than Beef Bullion or 4 cubes beef bullion + 1 tbsp. sugar 8 garlic cloves, smashed to release oils 6 sprigs fresh oregano 6 fresh sage leaves 6 sprigs of fresh thyme 6 fresh basil leaves 2 stalks of celery, coarsely chopped simplify 51/45WebBlend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. Bring to a gentle boil and stir until the salt and sugar have dissolved. Remove from heat and let it cool. Stir in the remaining 12 cups of cold water. You can add some ice to speed up the cooling process. simplify 51/52

"WebWater – 1 Gallon Worcestershire Sauce – 1/4 Cup Soy Sauce * – 1/2 Cup Molasses – 1/2 Cup Kosher Salt – 3/4 Cup Brown Sugar – 1/2 Cup Pepper – 2 Tablespoons Rosemary – 1 Tablespoons * Do not use a reduced sodium soy sauce. Getting Started: This brine recipe is meant for a whole back-strap of venison. " - How to smoke a deer hind quarter

How to smoke a deer hind quarter

How To Cook A Whole Deer Hind Quarter - adventuresomekitchen

WebMar 20, 2024 · Cook the deer roast in the smoker for 1.5 hours, then turn to 'smoke' and smoke it for an additional 1 hour. The internal temperature of the roast should be at least 145 degrees Fahrenheit before it is considered safe to eat. The longer it 'smokes' the stronger the smoke flavor will be. WebAug 31, 2024 · The deer hind quarter is done smoking when the internal temperature reaches 160 degrees Fahrenheit. If you are not using a meat thermometer, there are other …

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WebNov 9, 2024 · Time & Temperatures. Venison roast should be smoked to an internal temperature of 140°F (60°C) for medium-rare. This will produce beautifully tender and juicy meat that’s just the right side of cooked. If you prefer your venison more well-done, smoke to 160°F (70°C). If you want it rarer, aim for 135°F (57°C). WebAug 31, 2024 · The best way to determine when the deer hind quarter is done smoking is to use a meat thermometer. The deer hind quarter is done smoking when the internal temperature reaches 160 degrees Fahrenheit. If you are not using a meat thermometer, there are other ways to tell when the deer hind quarter is done smoking.

Web2.5 kg (5 lb) venison roast. Rub: 0 ml (2 tbsp) paprika. 15 ml (1 tbsp) chilli powder, ground cumin, ground coriander, sugar, and salt. 10 ml (2 tsp) dry mustard powder, thyme, curry powder and cayenne pepper WebNov 20, 2014 · I used the slaughterhouse recipe but have added 1/4 cup whorchester , 1/4 cup soy sauce , couple of bay leaves, juice from a whole lemon, a good handful of fresh picked thyme, 1/4 cp redwine vinegar, and1/2 cp of red wine (pino noir). I will reserve about cup or two for injection??? Haven't decided yet. dirtsailor2003 Epic Pitmaster OTBS Member

WebFeel free to add any other flavor you’d like including garlic cloves, red pepper flakes or one-quarter cup apple cider vinegar. 2. If you have a food-grade syringe, inject some of the brine throughout the quarter, especially near the bone. Submerge the meat in the brine and refrigerate for 24 hours. 3. WebFeb 25, 2024 · 1) First, you should prepare your smoker. Remove your deer meat from the brine, rinse it, and set it on a plate on the... 2) Now, soak your wood chips or chunks in water. I typically use mesquite or oak wood for …

WebHang by hind legs and skin at as you would normally, then, remove the shoulders and ice them, remove the back straps , remove all the flesh off the rib cage and then bone the neck , then remove each individual muscle in each hind quarter. BE SURE to remove the white lymph nodes in each hind quarter . Don’t cut it or it will contaminate the meat .

WebFeb 1, 2024 · Know-How: Smoke a Quarter • BRINE IT: First, soak the quarter in a brine made from 1 cup each of kosher salt and brown sugar dissolved in 1 gallon... • RUB IT: A couple hours before smoking, transfer the quarter from the brine to a rack set on a large baking … raymond shookWebDec 16, 2024 · Salt/pepper seasoning and bacon to keep it moist is a nice KISS method to smoke a hindquarter. Nothing wrong there. So I take it you're looking to jazz it up, take it to … simplify 51/54WebOct 21, 2024 · You want to adjust the smoker or grill vents so that the internal temperature of the smoker is holding at 225 degrees Fahrenheit. This temperature will allow you to … simplify 5/16WebNov 15, 2024 · I started with a 24-hour brine using the following ingredients: 1.5 gallons of water. 1/4 cup Apple Cider Vinegar. 1.5 cups brown sugar. 1 cup Kosher Salt. Red pepper … raymond shoesmithWebHow to Smoke a Deer Hind Quarter without drying it out! - YouTube In this video, I demonstrate How to Smoke a Deer Hind Quarter without drying it out! I hope you enjoy … simplify 5.1 5.12 4. 5.1 6 5.1 7 5.1 8 5.1 9WebSep 26, 2024 · I'd take it low and slow to get there with a smoker temp no higher than 225F. Simple salt rub. From here, I suggest chopping the meat rather than pulling or slicing. Chopping, besides being a wrist workout, will further tenderize the meat. Mix up some good BBQ sauce. A brine definitely won't hurt as far as maintaining moisture. raymond shootWeb0:00 / 5:45 Smoked Deer Hind Quarter - How to Smoke Venison Skull and Mortar 7.89K subscribers Join Subscribe 608 Share 54K views 1 year ago Are you a hunter? Do you … simplify: 5 16 + 12 54 − 3 8