Smoked hind quarters

[rooster440]

I shot a few Sitka Blacktail this year and was thinking I’d like to smoke a bone out hind quarter for thanksgiving. Anyone have a good brine? Dry rub? Thanks in advance!


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[Azone]

Don’t really have a solid recipe for brine as I’m always doing things a little different. Just soak it in some brine containing cure #1, kosher salt and a little sugar for the appropriate amount of time depending on weight, size of your cut with your favorite spices. Injecting prior to dropping it in the brine will speed up the process and help cure the cut evenly. I’m partial to oak for smoking meats from growing up and living on the central coast of commie land.
If it’s boned out and your gonna do all this work I would definitely purchase some netting socks to stuff it in so you don’t get a bunch of dried out edges and ends. Uniform shape also promotes even cooking.

 

[as.ks.ak]

I use this blackening seasoning recipe on my black bear quarters when I smoke them. It makes a big batch of it. Every spring I smoke a few quarters off a bear and pull all the meat for quick easy lunches/dinners all summer. Good snack bags for hikes too.

All I do is rub the quarter and then cover it on your sheet pan or plastic tub (what I use)and let the seasoning penetrate for 24 hrs. Basically a cure. Next, onto the smoker for 6hrs, then I pull it off and finish it in the oven. Never fails, always amazing.

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[go_deep]

If your cooking and eating that day, you don't need a cure brine, just season it. With a large piece of meat like that I would definitely inject it with seasoning, then rub on the outside, and let sit in the fridge overnight before cooking, this will give it a solid flavor all the way through.

 

[xcutter]

Check this thread out. I did a Whitetail hind quarter. Turned out awesome.

Smoked Whitetail hind quarter

Has anyone ever smoked a Whitetail ham? I have a very small doe ham and thought about injecting it with beef broth and salt injection seasoning and smoking it. Appreciate any insight. Thanks. Sorry forgot. This is a whole ham bone in.

www.rokslide.com

 

[Hackleback]

I have done this, its really good, but be careful because its easy for it to get real dry. I salvaged mine by chopping fine, adding BBQ sauce and rewarming for sandwiches- was quite good!

 

[Whisky]

I just became aware of this method last night, and will be saving a full bone in hind to give it a try. Looks great, and kinda fun.

 

[rooster440]

I just became aware of this method last night, and will be saving a full bone in hind to give it a try. Looks great, and kinda fun.

That’s definitely interesting!


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[HiMtnHntr]

Because of the tendency of venison to dry out, I'd recommend smoking it awhile, then brazing in beef broth/tallow in a covered foil pan or Dutch oven.