How long to smoke a deer leg in electric smoker?
Bone-out The Deer Leg and Add a Sausage Filling. You might consider wrapping it in foil after the first two or three hours of smoking, which will prevent evaporation and hold the juices around the leg. Maintain a smoker temperature of 225-250 degrees and cook for 1 to 1-1/2 hours per pound.
How long to smoke a whole venison?
3) You will need to smoke the meat for roughly 1.5 hours per lb. of meat or until you reach 140°F internal temperature. I suggest you have a digital thermometer to check the temperature easily. Just a few degrees off with venison can affect the moisture and tenderness of it.
How long to smoke meat on a gas smoker?
If the smoker stops producing smoke, you will have to add more damp wood chips or chunks to the fire. 3) You will need to smoke the meat for roughly 1.5 hours per lb. of meat or until you reach 140°F internal temperature. I suggest you have a digital thermometer to check the temperature easily.
Should you brine deer before smoking?
If you will start smoking it directly, then set the meat aside and get ready to brine it. When it comes to smoking meat, brining is always a good idea because it helps your meat cut to retain moisture and to add more flavor. Also remember, the best cuts of deer for smoking are the tenderloins, hams, or shoulder roasts.
Can you smoke a deer hind quarter?
To smoke a venison roast, special techniques are needed. Before placing the hindquarter on your smoker give it a good rubdown with cooking oil. This will make it turn a beautiful color while it is smoking. Also, give it a good rubdown with your favorite Boston butt rub.
How long does it take to cook a deer hind quarter?
Grill the hind quarter steaks for 3 to 4 minutes per side and flip with tongs. Remove the steaks from the grill when the internal temperature reaches 120 to 135 degrees Fahrenheit. Let the venison steaks sit for 10 to 15 minutes before eating to allow the juices to return to the center of the meat.
What temperature do you smoke deer legs at?
Smoke the meat slow and low - I prefer somewhere between 175F and 200F - with an internal probe thermometer stuck in the thickest part of the venison. Do not let the probe hit bone. Smoke for between 2 and 5 hours, or until it hits an internal temperature of no lower than 120F and no higher than 140F.
How do you smoke a deer leg quarter?
0:025:46Smoked Deer Hind Quarter - How to Smoke Venison - YouTubeYouTubeStart of suggested clipEnd of suggested clipSo we're going to put about two cups of apple juice. About a cup or so of apple cider vinegar inMoreSo we're going to put about two cups of apple juice. About a cup or so of apple cider vinegar in there that vinegar is really going to eat away at that gaminess.
How do you season a deer hind quarter?
The Rub½ cup Kosher salt.½ cup coarse ground black pepper.2 tbsp paprika.2 tbsp garlic powder.2 tbsp chili powder.
How long do you smoke a venison roast?
Make sure you cover all sides of the roast. Place roast in the smoker, directly on the wire rack. Close the smoker lid, and smoke for about 1.5 hours, or until the internal temperature reaches 140 degrees. Turn down the temperature to 'smoke', and smoke for 1 hour.
How long does it take to smoke deer meat?
Generally, smoke venison for two hours at 225 degrees. However, the exact length of time will vary depending on how thick the venison loin is and your desired level of doneness.
Is smoked venison good?
When cooked properly, smoked venison can be a deliciously tender game meat that doesn't have an overly “gamey” taste. By following the tips above, straight from champion pitmasters, you can ensure you end up with a great-tasting and juicy result and not dried out deer jerky.
Can you smoke a whole deer?
If you are familiar with my other smoked venison recipe, the one for smoked venison roast or whole leg, you'll know that the secret is to only smoke the meat to medium-rare or medium, no more. You can use curing salt here, and if you do, use Instacure No.
What temperature do you pull venison?
Use a meat thermometer to check the temperature. You should be able to feel the tenderness of the meat when pricking it. Pull the meat when it reaches about 180-190 degrees internally. Don't let it get past 200 degrees.
What temperature should venison be cooked to?
Cook to an internal temperature of 165 degrees F.
What temperature should a venison roast be cooked to?
Roast the venison: A pound of deer meat roasts at 325 F for 20 to 25 minutes. Use a meat thermometer to ensure that the roast reaches an internal temperature of at least 160 F.
How long to smoke deer meat?
Remove your deer meat from the brine, rinse it, and set it on a plate on the counter to bring it to room temperature for 20-30 minutes. 2) Now, soak your wood chips or chunks in water.
How long does it take to smoke venison?
Prepare to Smoke Your Venison. When you are ready to start smoking, you need to allow 30 – 60 minutes for preparations before you actually start the smoking process. There are several steps to take before you can actually start applying heat and making smoked venison meat.
How to smoke venison on the other side?
This is vital as direct heat could cause the venison to seize up and become tough. Put additional charcoal on one side of your smoker so you can put your meat on the opposite side. Add a water pan either under your meat or above your coals depending on the design of your smoker. Image Credit: Weber.
What meats can you smoke with deer?
Brining the Deer Meat. When it comes to smoking meat, brining is always a good idea because it helps your meat cut to retain moisture and to add more flavor. Also remember, the best cuts of deer for smoking are the tenderloins, hams, or shoulder roasts.
How to make brine for venison roast?
Start by combining all these ingredients in a large pot or plastic container. Be sure to mix it thoroughly so the salt and sugar dissolve in the water.
What wood do you use for venison?
I typically use mesquite or oak wood for venison to give it a nutty, rich flavor instead of a sweet flavor. Be sure to soak enough wood that you can set some aside to add to your fire later. 3) After you soak your preferred wood in water, scrape your grate and light your charcoal.
How thick should a piece of meat be for smoking?
It is important that your piece of meat be several inches thick to maintain moisture during the smoking process. Note: You can also cut your piece with the bone still into it. To do this you would make the cut with your knife perpendicular to the bone and then saw through the bone with a hacksaw.
How long to smoke a ham?
The guide simply told cooks to make a mixture of sugar, salt and a very small amount of saltpeter, rub in on a ham every day for three weeks and put it in a smoke house for three more weeks. Modern recipes are a little faster, but they are likely to produce a result just as good. The key here is keeping temperatures low since venison is lean.
What is the hind quarter of a deer called?
The hind quarter of a deer is also called venison ham. It is a food that has served as a staple in the lives of pioneers in North America. "The Canadian Settler's Guide," published in 1857, used no measurements in instructing newcomers on preserving venison.
How to cook a venison ham on a grill?
High heat will dissolve any fat on the animal, and dry it out. Mix 2 cups salt, 2 cups sugar and 4 tbsp. pepper. Rub this mixture on the ham evenly. Cover and refrigerate for one to two days. Start a small fire in a large barbecue grill.
How long should I refrigerate ham?
Cover and refrigerate for one to two days. Start a small fire in a large barbecue grill. Make sure the grates are open just enough to keep the fire lit. This will suppress oxygen intake in the fire and produce a lot of smoke. Rinse the spice rub from the ham with apple cider vinegar.
What is venison ham called?
How to Smoke a Venison Hind Quarter. The hind quarter of a deer is also called venison ham. It is a food that has served as a staple in the lives of pioneers in North America. "The Canadian Settler's Guide," published in 1857, used no measurements in instructing newcomers on preserving venison. The guide simply told cooks to make a mixture ...
How long to smoke venison roast?
Measure your venison, lightly cure it in the fridge a couple days, smoke it slow and low until it hits the right temperature, let it rest 10 minutes on the cutting board. Slice and eat. This smoked venison roast is basically the best “roast beef” you’ve ever eaten.
How long can you keep venison in the fridge?
Let this sit in the fridge anywhere from a week to 10 days. Turn the meat over once a day. Rinse off the meat and pat it dry. If you want, you can set the venison on a rack uncovered in the fridge for a day before smoking.
What temperature should I roast venison?
Taylor: Well, you are asking for a whole different recipe. I’d roast the venison at 225F until the internal temperature hits about 120F, then remove it. Jack your oven to 450F. When it hits that, return the venison to the oven to get a nice browned exterior. Do not use a Dutch oven.
Do you need to measure venison for smoked roast?
Not a full-on cure, but a nice salting. You get there by using your digital kitchen scale. Yes, you must measure things for this recipe . You measure your hunk of venison.
