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Smoked venison hind quarter

Web9 Nov 2024 · 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). Web20 Mar 2024 · Best Hunting Backpack for Deer, Elk & Big GameMystery Ranch Metcalf. Capacity: 4,333 cu in. Weight: 5.7 lb. Frame: Adjustable Guide Light MT Frame with overload feature. Pros: 500D fabric is strong and durable, able to hold more weight than you can carry, compatible with bows, rifles, and hydration bladders.

Venison Brine Recipe for Smoking elephant journal

WebI got this hind quarter from a buddy of mine. Smoked in the Green Egg for about 4 1/2 - 5 hours at 275. Cooked it to an internal temperature of 165. Wrapped it up and let it rest for … WebVenison Hind Quarter Roast on the GrillDome Video by SmokeyGoodness on youtube · Layers of flavor with this massive Venison Hind Quarter. This 4 or 5 pound roast was brined for 24 hours and injected, then slow smoked for 9 hours. The resu... G Ginger 4 followers More information Deer Meat Recipes Wild Game Recipes Chicken Recipes Easy Recipes sports check backpack https://soulfitfoods.com

Smoked Bone-In Whitetail Hindquarter — Transient Outdoorsman

WebIn this video, I demonstrate How to Smoke a Deer Hind Quarter without drying it out! I hope you enjoy this video. Please feel free to let me know if you have... WebBlend 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. WebSep 29, 2024 - Smoking a Venison Hind Quarter While Passed Out. (pics) - So, one of my contributions to my family's Easter potluck was a smoked deer ham/hindquarter/ass. A well sports cheating scandals

Smoked Deer Hind Quarter - Member Recipes In-Depth Outdoors

Category:Smoked Deer Hind Quarter - How to Smoke Venison

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Smoked venison hind quarter

Bone-in deer steak? - Trapperman Forums

WebAug 11, 2015 - Smoking a Venison Hind Quarter While Passed Out. (pics) - So, one of my contributions to my family's Easter potluck was a smoked deer ham/hindquarter/ass. A well WebThe individual muscle from the hind quarter make excellent chicken fried steak meat. Slice the muscles across the grain in 1/2 -5/8 “ thick steaks. Once over done all the hind quarter meat, I run the steaks thru my tenderizer. ... out meat to have ground meat made then I went to the local smoke house and dropped off 20 lbs of meat to make 50/ ...

Smoked venison hind quarter

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WebBone in was my stupid easy way to process. I would split the shoulders in half for two pots of soup or smoked meat, take the back straps out and then cut the whole hind quarter on the meat saw into 6 or so steaks. Could process a whole deer in 20 mins if someone was wrapping meat. http://foodsoftheworld.activeboards.net/dried-beef-aka-chipped-beef-from-venison_topic1603.html

Web5 Jun 2024 · HIND-QUARTER 1. Rump or Top Sirloin – Use to make stew meat, jerky or grinds. 2. Sirloin Tip – An excellent muscle group for turning into a roast. 3. Bottom Round – Great for steaks,stew meat and fajita strips. 4. Eye of Round – Can be grilled whole, depending on the size of the animal, or cut into steak medallions. 5. WebSoak the roast in water for 45 minutes, changing the water once. Pat dry the roast with paper towels and air dry on a cutting board for 1 hour. Coat the roast with olive oil and liberally cover all sides of the roast with Hi Mountain Venison Rub. Place the sprigs of rosemary on top of the roast. Preheat smoker or pellet grill to 200 degrees F.

Web20 Jul 2024 · Smoke for 30 minutes until the outside is dry and tacky and then mop the surface with the barbecue sauce. Continue to mop every 30 minutes for 2 -3 more hours. Generously baste the meat with the … Web27 Dec 2024 · According to Harp, the key is to trim away the silver seam and fat from the meat before butterfly cutting it into steaks. Simply square both ends of the meat and cut almost all the through before stepping over and cutting all the way through the steak for a butterfly cut. 3. Wrap It Up Tight.

Web8 Feb 2024 · Make sure the hindquarter is completely thawed and trim away any exterior fat and any of the silver skin that you can see. (It's worth noting - on this experiment I didn't …

Web21 Oct 2015 · Brining Venison – Add flavor and tenderize in one step. Don Oldfield Tools of the Trade October 21, 2015. Use the Briner Jr to make Corned Beast! When working with wild game, a common technique to “enhance” or “adjust” the flavor is to brine it. This is actually true with a lot of commercial meat as well, it just happens before you ... sports check brantford ontarioWeb1 Feb 2024 · • SMOKE IT: Once the quarter is rubbed and ready, it’s time to put it into the smoker. Shoot for a moderately low temperature between 200-225 degrees for the first … sports check bowmanvilleWebSmoke your Venison Now it’s time for the magic show. Open the smoker lid and place the meat on the grates. Close the lid, smoke on indirect heat for 1 ½ hours per pound and/ or … sports check atmosphere