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#6053360 - 11/13/17 10:29 AM Smoked venison???
wisconsinteacher Online   content
trapper

Registered: 08/10/09
Posts: 529
Loc: Barron Co, WI
I have a deer that I would like to try smoking. What parts of the deer should I use and what do I need to make it taste great. I have not cut anything up so I am able to make any cuts needed.

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#6053399 - 11/13/17 11:46 AM Re: Smoked venison??? [Re: wisconsinteacher]
keystone Offline
trapper

Registered: 01/25/11
Posts: 2332
Loc: laporte co. indiana
Your gonna want to use the hind quarter. Cure it just like a ham ( insta cure #1) 1gal of water to 1/2cup of insta cure. Brine it in a bucket for 48hrs, if you have an injector syringe go ahead and inject the brine too before you put it in the bucket. Take it out let it drain and almost dry. Now for the rub, 321 3 parts pepper, 2 parts garlic, 1 part salt. Give it a nice generous layer of rub. Now your ready to smoke it. I would stay between 170-180 on the temp, depending on the size of the hind quarter it will probably take 9-12 hrs. I would only add smoke or chips for the first hour or two then just let it cook, you don't want the smoke flavor to be to powerful. Hickory chips is my favorite. Also make sure you have a water pan in there at all times, you don't want that sucker getting dry. I substitute apple juice or cider instead of water. You won't be disappointed, i promise!!!

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#6053405 - 11/13/17 11:55 AM Re: Smoked venison??? [Re: keystone]
hippie Offline
trapper

Registered: 02/22/10
Posts: 3754
Loc: pa
Originally Posted By: keystone
Your gonna want to use the hind quarter. Cure it just like a ham ( insta cure #1) 1gal of water to 1/2cup of insta cure. Brine it in a bucket for 48hrs, if you have an injector syringe go ahead and inject the brine too before you put it in the bucket. Take it out let it drain and almost dry. Now for the rub, 321 3 parts pepper, 2 parts garlic, 1 part salt. Give it a nice generous layer of rub. Now your ready to smoke it. I would stay between 170-180 on the temp, depending on the size of the hind quarter it will probably take 9-12 hrs. I would only add smoke or chips for the first hour or two then just let it cook, you don't want the smoke flavor to be to powerful. Hickory chips is my favorite. Also make sure you have a water pan in there at all times, you don't want that sucker getting dry. I substitute apple juice or cider instead of water. You won't be disappointed, i promise!!!


This is close to what we do.

DON'T FORGET THE WATER! They will be dryer than a popcorn fart if you do.

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#6053421 - 11/13/17 12:13 PM Re: Smoked venison??? [Re: wisconsinteacher]
Coonman300 Offline
trapper

Registered: 03/19/15
Posts: 343
Loc: Alabama
_________________________
War Eagle!

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#6053470 - 11/13/17 01:51 PM Re: Smoked venison??? [Re: wisconsinteacher]
Tweed Offline
trapper

Registered: 12/31/16
Posts: 1731
Loc: Milwaukee, Wisconsin

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#6053518 - 11/13/17 03:52 PM Re: Smoked venison??? [Re: wisconsinteacher]
Whauburger Online   content
trapper

Registered: 12/23/15
Posts: 92
Loc: Middletown, NY
I use ground venison and use a "shooter" to make jerky and smoke it. Delicious it is

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#6053626 - 11/13/17 06:17 PM Re: Smoked venison??? [Re: wisconsinteacher]
krispcritter Offline
trapper

Registered: 10/23/17
Posts: 59
Loc: Chautauqua County, New York
How you gonna keep it lit. lol

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#6054221 - 11/14/17 10:09 AM Re: Smoked venison??? [Re: wisconsinteacher]
l1ranger Offline
trapper

Registered: 01/19/14
Posts: 1272
Loc: Shenandoah County, VA
i've done peices too - take the flat off the hind quarter and layer bacon on top to add some fat.
or warp a half a backstrap in bacon

smoke heavy and fairly hot (300-350) for 30 to 60 minutes - don't overcook, nice medium to medium well depending on yoru tastes.
_________________________
Josh

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#6054264 - 11/14/17 11:12 AM Re: Smoked venison??? [Re: wisconsinteacher]
Alex the dog Offline
trapper

Registered: 12/12/12
Posts: 519
Loc: Valders, WI
My first attempt at a rack of venison ribs from a buck I shot this weekend. I trimmed as much of the fat off that i could, applied rub and letting it "cure" in fridge until Wednesday then into the smoker. Plan to follow same routine i do for pork ribs: all at 225F: 3 hrs unwrapped, 2hrs aluminum foil wrap with apple cider added, 1 hour un-wrapped.

Will try to post pictures on how they turn out.

Dave

Rib cut into chunks - pre rub.


Rub applied:
_________________________
Forever in debt to my Father who introduced me to trapping.
May I be half the man he is.

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#6054287 - 11/14/17 11:51 AM Re: Smoked venison??? [Re: wisconsinteacher]
Ronaround Offline
trapper

Registered: 02/04/13
Posts: 1029
Loc: N.E.Ohio
looks under cooked. grin

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#6054375 - 11/14/17 01:52 PM Re: Smoked venison??? [Re: wisconsinteacher]
Grinnersrus Offline
trapper

Registered: 05/05/17
Posts: 137
Loc: Virginia
Going to have to try this myself sounds good!

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#6059761 - 11/20/17 10:36 AM Re: Smoked venison??? [Re: wisconsinteacher]
Alex the dog Offline
trapper

Registered: 12/12/12
Posts: 519
Loc: Valders, WI
Well the smoked venison ribs tasted great! Went with 3 hours at 225, bone side down, 3 more hours wrapped with some apple / cranberry / Kesslers added (what I was drinking at the time smile ) Was very tender, one word of caution is to only eat when hot, as they cool the tallow firms up and leaves a very chalky taste.

Dave

_________________________
Forever in debt to my Father who introduced me to trapping.
May I be half the man he is.

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#6059774 - 11/20/17 11:03 AM Re: Smoked venison??? [Re: wisconsinteacher]
Monster Toms Offline
trapper

Registered: 05/16/10
Posts: 1090
Loc: The great cage state Colorado
_________________________
My people skills are just fine, it's my tolerance of idiots that needs work!!!!!

www.crittercollector.com

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#6059776 - 11/20/17 11:07 AM Re: Smoked venison??? [Re: Whauburger]
Yotegiter Offline
trapper

Registered: 10/15/11
Posts: 665
Loc: Formerly NM, now Midway, KY
Originally Posted By: Whauburger
I use ground venison and use a "shooter" to make jerky and smoke it. Delicious it is


I'd like to try this. Would you share your receipt?

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