whole hind quarter over a fire????
 

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?

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

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 .

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

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

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

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.

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

btt

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

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.:D

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

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

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

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!

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

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.

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

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