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How long do I smoke a deer hind quarter?
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.
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 should you smoke venison for?
How Long to Smoke Venison. 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.
How do you cook deer hind quarters?
Roast the meat at 225 degrees for one hour and then turn it down to 200 for the remainder of the time. Baste it with its roasting juices every 45 minutes. Use a meat thermometer and check every 45 minutes to ensure it cooks to a minimum 145 degrees, and not past 160 degrees . Be sure to not overcook the venison.
What temperature do you pull venison?
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. This might take anywhere between 8-12 hours to achieve, depending on the size of the roast.
Can I smoke venison?
For venison, you want to smoke it until it reaches a minimum internal temperature of 140 degrees Fahrenheit. Most venison cuts, like loin (aka backstrap), are best enjoyed medium-rare. Keep in mind that once you remove it from the smoker, you will have a brief residual increase in temperature.
How do you smoke deer meat to preserve it?
To set up the hot smoking process, simply build a rack over a small fire and then let the smoke slowly dry and cook your meat over an extended period of time. It also helps to cover the rack holding your meat with a covering of some kind (tarp, wool blanket, ferns, etc.) to help hold in the heat and smoke.
What temperature do you smoke deer steaks at?
When you’re ready to cook, remove the venison from the marinade, and rinse it off. Pat dry and let it come to room temperature for 30 minutes before cooking while you preheat the smoker. Set and preheat your smoker to about 225 F degrees. Smoke the tenderloin for 1+1/2-2 hours, depending on the thickness of your meat.
How do you smoke deer meat in an electric smoker?
If the temperature gets too low, add more coals (if using a charcoal smoker). With an electric model, the smoker should do a good job of regulating the temperature for you. Smoke the meat for approximately 1.5 hours per pound, or until the meat reaches an internal temperature of 140F.
Should I brine venison?
The main reason for brining deer meat is to prevent that undesirable “gamey” flavor. Another important reason to brine venison is because it is a lean meat, which makes it more challenging to retain its natural juices during the cooking process. Score any silverskin, but be careful not to cut into the meat.
How long do you smoke venison per pound?
Add your venison to the smoker, and cook for roughly 1.5 hours per pound, or until the meat reaches an internal temperature of 140 degrees Fahrenheit. Be sure to check the water pan and wood chip box every 30 minutes to see if they need topping off.
What temperature do you smoke a backstrap?
You don’t have to let your backstrap come up to room temperature before cooking, but if you do, make sure to reduce your cooking time. Set your smoker (or oven) temperature to 225 degrees. Whether you use a smoker or an oven, the secret to tender meat is to cook at a low temperature for a long time (90+ minutes here).
Where is the gland in a deer hind quarter?
Most deer hunters are familiar with the tarsal gland and its powerful scent. Some hunters remove the tarsals and hang them near a scrape or stand site. Scent companies offer bottled tarsal glands immersed in scent. The tarsal gland is a pad of stiff hairs located on the inside of each deer’s rear leg at the hock.
How do you bake a hind quarter?
Instructions Preheat the oven to 300 degrees F. Place the chicken leg quarters in the bottom of a rimmed baking sheet or a baking dish. Melt the butter and brush it over each chicken leg quarter. Sprinkle generously with seasoning of choice. Cover the pan with foil and bake for one hour.
