HuntingNet.com Forums - whole hind quarter over a fire????

HuntingNet.com Forums (https://www.huntingnet.com/forum/)

- Camp Cooking and Game Processing (https://www.huntingnet.com/forum/camp-cooking-game-processing-30/)

- - whole hind quarter over a fire???? (https://www.huntingnet.com/forum/camp-cooking-game-processing/164236-whole-hind-quarter-over-fire.html)

RE: whole hind quarter over a fire????

Quote:

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

Big guy, I had some backstrap that waas smoked by a profesional so He wouldn't give me the recipe for the brine, It tasted somewhat like a brined smoked trout or salmon. I was thinking if I used you recipe and left out the pickeling spice that it would work. What do you think. I already mke my own corned venison and pastrami. Also don't you add any instacure to it?

RE: whole hind quarter over a fire????

PastorSteve... If you would PM me with your e-mail address, I would be glad to write you a description of how I used to do it.......

RE: whole hind quarter over a fire????

Quote:

ORIGINAL: jhoffman

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.

I am new to smoking. Good buddy of mine got one and i use it more than him. I have smoked brisket ,rips and what not. I know on beef you need to have 180f at the least. I like to cook mine untell it gets to 195 just to be safe.

At 160f is the meat cooked all the way though plus it is safe to eat. Is it the meat does not as much heat to cook or what.