Smoked Venison
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Smoked Venison
We smoked 6 hind quarters sunday . Then later we divided them in muscle groups and cut them all thin on a slicer !
That stuff was some kinda good !
Tasted as good as any pork butts or beef briskit we ever smoked in the past .
That stuff was some kinda good !
Tasted as good as any pork butts or beef briskit we ever smoked in the past .
Parkers , Mannlicher Schoenauer’s , 6.5mm's and my family in the Philippines !
Re: Smoked Venison
YUM!
Did you brine or cure them? What's your recipe if you did? I am madly looking for a slicer I can afford.
Last weekend I cured (3.0% salt) a loin for 48 hours and then "unrolled" it to about a quarter inch thick and rolled up in it a mixture of sauteed wild mushrooms, sherry soaked sun-dried cherries, shallots, chestnuts and millet and then smoked it over Maple at 250ºF to 150ºF internal. It was good.
Did you brine or cure them? What's your recipe if you did? I am madly looking for a slicer I can afford.
Last weekend I cured (3.0% salt) a loin for 48 hours and then "unrolled" it to about a quarter inch thick and rolled up in it a mixture of sauteed wild mushrooms, sherry soaked sun-dried cherries, shallots, chestnuts and millet and then smoked it over Maple at 250ºF to 150ºF internal. It was good.
Kind regards,
Tycer
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Tycer
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Re: Smoked Venison
Tycer, we purchased this model at Bed Bath and Beyond and it has been very reliable. Very portable and powerful enough to slice up many pounds of meat at a sitting. Easy to clean too. I've sliced up more venison, beef, and abalone than I can remember.Tycer wrote:YUM!
I am madly looking for a slicer I can afford.
Cabela's has a similar model.
The Warning Pro Slicer
http://www.bedbathandbeyond.com/product ... 62&RN=438&
Some people just need a sympathetic pat on the head.....with a hammer. Repeatedly.
Re: Smoked Venison
We made a brine of pickling salt , water and molasses . Then we let them soak for 12 hours . Then slow smoked them ! Depending on size of the hind quarter we smoked them anywhere from 3-5 hours .Tycer wrote:YUM!
Did you brine or cure them? What's your recipe if you did? I am madly looking for a slicer I can afford.
Last weekend I cured (3.0% salt) a loin for 48 hours and then "unrolled" it to about a quarter inch thick and rolled up in it a mixture of sauteed wild mushrooms, sherry soaked sun-dried cherries, shallots, chestnuts and millet and then smoked it over Maple at 250ºF to 150ºF internal. It was good.
Parkers , Mannlicher Schoenauer’s , 6.5mm's and my family in the Philippines !
Re: Smoked Venison
Oh sorry but I don't know the ratio's of our brine ingredients . Someone else mixed it all up .
Parkers , Mannlicher Schoenauer’s , 6.5mm's and my family in the Philippines !
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- Levergunner 2.0
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Re: Smoked Venison
What kind of smoker do y'all use? And how long do you have to smoke it?
Tom
Eastern N.C.
NRA Rifle Instructor
4-H Rifle Instructor
HP Service Rifle competitor
Eastern N.C.
NRA Rifle Instructor
4-H Rifle Instructor
HP Service Rifle competitor
Re: Smoked Venison
I smoke all my deer front legs, sliced cold with a icy Yeunglings and you got good eats.
I just let them sit overnight with a dry rub and smoke about 250 till medium.
I used an offset wood "Texas" style smoker for years, now I use a propane Masterforge? from Lowes.
I just let them sit overnight with a dry rub and smoke about 250 till medium.
I used an offset wood "Texas" style smoker for years, now I use a propane Masterforge? from Lowes.
Re: Smoked Venison
The smoker came from PA and was built by a couple Amish fellows . It's actually a grill/smoker that you can pull behind a vehicle .Triggernosis wrote:What kind of smoker do y'all use? And how long do you have to smoke it?
As I said above they were smoked from 3-5 hours depending on the size of the hind quarter .
Parkers , Mannlicher Schoenauer’s , 6.5mm's and my family in the Philippines !
Re: Smoked Venison
hope you got the backstrap, too
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- Levergunner 3.0
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Re: Smoked Venison
That's some very fine looking meat you've got there Bulldog. Bet it tastes good as well. What sort of wood/shavings do you use to generate smoke?
Re: Smoked Venison
No the backstraps and tenderloin I don't donate to our little hunting group for grinding and or smoking !bulldog1935 wrote:hope you got the backstrap, too
I give them the front shoulders and hind quarters to do with as they see fit
Parkers , Mannlicher Schoenauer’s , 6.5mm's and my family in the Philippines !
Re: Smoked Venison
I keep the back straps and inner tenderloin for myself . Everything I cut off the bone or cut the hams or shoulders off whole . My gunsmith buddy does the grinding as the grinder I used to use bit the dust . As to the smoking I’ve never tried doing that . My gunsmith buddy has a very large smoker that you pull behind a car . He’s pretty good at pork , chicken , turkey , beef and venison . He also has s recipe for the brine he uses , so I leave that to him .davidguetta402 wrote: ↑Mon Jan 21, 2019 2:35 amOh.. This means you aren't actually aware how this whole process is done? Or you aren't just sure about the ratios?
Parkers , Mannlicher Schoenauer’s , 6.5mm's and my family in the Philippines !