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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?
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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 .
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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
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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.
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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!
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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.
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RE: whole hind quarter over a fire????
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. |
RE: whole hind quarter over a fire????
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????
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.......
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RE: whole hind quarter over a fire????
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. 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. |
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