whole hind quarter over a fire????

jrob_bfd · 11-09-2006, 04:16 PM

i once saw a guy cook a whole hind quarter over a fire in a aluminum kinda dish(example what u cook a turkey in). anybody have a recipe for this?

kevin1 · 11-10-2006, 09:34 AM

Any recipe normally used for roasting game meat will do , or you can make up one of your own like I do . I love to experiment with dry and injectable seasonings .

Big Guy01 · 11-10-2006, 06:38 PM

I brine the whole back leg of small deer for a week or two, keep itin the fridge while brining.then smoke it until I get an internal temp of 160 Slice it and eat. It's just like Pastrami or Montreal smoked meat.
My Brine
1 cup brown sugar
1 cup pickling salt
2 Tbs cure
1 Tbs pickling spice
1 gallon water

jhoffman · 11-22-2006, 02:34 PM

When you say you smoke it what do you mean? How do you do it?

In an actuall smoke house or just on a grill on low heat. I would like to make myself a smoker - i took a hind quarter in and had a guy put it in with some hams he was smoking and we had it on Christmas eve last year. Some of the best meat I ever tasted but I would like to be able to do it myself instead of having to take it in - I butcher all my own deer so this would be great to be able to do myself as well.

jhoffman · 12-02-2006, 11:06 AM

btt

skidder · 12-08-2006, 02:14 PM

Season/inject/spice your hind quarter as seen fit.
roll up a hind quarter in foil, seal well![>:] from experience![:@]

burn a large pit down to coals.. lay quarter on top of pit... cover with sand (2-4") then start new fire on top... burn down enough wood to have decent coverage over entire area... let cook 3-4 hours.

SUPER TASTY!... more of a party type food because after its all done it gets dug up and served.

mmm... i'm gettin hungry.

jerseyhunter · 12-08-2006, 04:36 PM

Bigguy what temp are you smoking it at and about how long? I know it depends on size.Thank you.

Big Guy01 · 12-10-2006, 10:28 AM

I have a Smokey mountain smoker. I use sugar maple for my smoking wood, the heat source is propane. I smoke it at about 150 F for about 4 hrs then up the temp to about 175 F. and continue to smoke until an internal temp of the meat gets to 160 about another 2 hrs.Get the plates out cause its ready! Besy venison you have ever tasted!

Pawildman · 12-20-2006, 07:19 AM

I just posted under the "Processing?" post about building your own smokehouse. Would be glad to answer any questions about it. Just one way to do it.

PastorSteve · 12-26-2006, 01:48 PM

Quote:

ORIGINAL: Pawildman

I just posted under the "Processing?" post about building your own smokehouse. Would be glad to answer any questions about it. Just one way to do it.

I would love to see how to build your own smokehouse.