I Deboned a whole venison hind earlier this year and wanted to
Try it whole on the smoker.

So I Netted it and brined it for around 5 days then smoked it at 275 for
3 hours until internal temp was 137

The results were stupid good and it will be hard for me to pass up leaving them whole.

Sure looks delicious.

Now what did your schoolteacher say?

Did you bring enough for everyone?

Dang if that don't look good.

Looks great!!! People smoke a lot of it here and of course de-bone everything. I de-bone all my big game meat.

I have smoked a fair amount of venison but all in roast form and with a sugar base made to be eaten cold.
This one in did with no sugar and a low amount of nitrate to bind it together and turn out more like deli roast beef.

That looks amazing! Need to try that.

More details on the cure Please! Looks incredible.

Sounds like it would pair well with a few slices of havarti and some brown mustard on homemade bread.

More details on the cure Please! Looks incredible.[/quote]

I didn’t measure exact but I did around 1/2 cup tender quick and 1/2 cup regular
Salt to 10 cups of water and about a table spoon each Gallic powder onion powder pepper and
Chili powder thyme and a couple dashes of worshteshire. I let It brine for 5 days Smoked it with hickory to 135-140 internal at 275 ish
Took about 3 hours

Wow, looks amazing! I might try that next year.

That looks really good.
Is that white edge beef tallow you wrapped on, or is it venison fat?


Mac

It’s the fat cap from the bottom round. After it cools and you slice it, it just Crumbles off.
I thought about trimming it off but I think it kept it from drying out some.

That looks really good. Thanks for sharing.

So is the "low amount of nitrate" mentioned above the Morton's?

Also, is the gallic powdah your attempt at sounding like Nessmuck? haha

Yup it’s in the Morton’s. I suppose you could just replace the Morton’s with regular salt and add a
Small amount of pink salt it insta cure

looks good

Man if that's half as good as it looks it must be delicious.

That pic is like a work of art It is easy to debone a whole hind quarter I have done it often to save time during butchering However you take it to a whole neither level with your preparaton Looks very good To the point I wish I had one to prepare right now Thanks for posting

that is the best looking venison that I have ever seen. We don't get that kind of fat on our deer here in the South. I must try this. WOW!!!!

We do those, run them through the slicer set thin. package and freeze for sandwiches.