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Smoking a Venison Hind Quarter While Passed Out. (pics)
Posted by LSUballs on 4/1/13 at 11:00 am00
So, one of my contributions to my family's Easter potluck was a smoked deer ham/hindquarter/arse. A well smoked deer ham is a thing of beauty IMO. Usually my technique involves putting the thing on mid-morning, drinking beer and tending to it, then feasting on it that evening. Having a 12:30 pm Easter lunch timeframe with church and all caused me to deviate from my usual method. Anyway, here goes:
Start with a cleaned, trimmed deer ham:
Inject or brine it. Both will achieve the same thing. This go round I went with injecting. Butter, apple juice, and a little beef stock.
Then plug it with a bunch of garlic. I had just started plugging when I took this.
Rub it down. Rub=
chili powder
brown sugar
garlic powder
onion powder
cayenne
paprika
kosher salt
olive oil
Minced garlic
Layer the bottom in bacon. I cut up a lemon and some jalapenos and added for the hell of it. (Helpful note: Do not attempt to take a picture with rub on your hands. You will drop your camera and cause a permanent dark spot to appear on all further pictures)
Encase the bastad in bacon and it's ready:
Problem is it's 4:00pm on a Saturday and I can't cook it yet. I'm trying to time it to be still warm at noon on the following day. I even made a thread asking if I could smoke it and reheat it. The resounding answer was no. So I go ahead and get my fire makings ready to go in ol' Bessie. Then head to a local crawfish boil/guitar pickin. Now all I've got to do is stay coherent/vertical enough to light the fire whenever I get home.
Fast forward 8 hours. It's 12:00 am. Apparently I do indeed remember to light the fire. And put the deer arse on. This is all real fuzzy.
Fast forward 8 hours. It's 8:00 am. I get a cup of coffee down and go outside to check the progress. Here's what I see:
My initial emotions. Ol Bessie had charred the shite out of it.
But upon further review, it was just the bacon that was charred. Once removed this is what I had:
Not too bad. Developed a nice smoke ring and retained a ton of moisture.
Made my Prime Rib horseradish sauce to go with. It was a hit. Despite there being 4 metric tons of food there, my deer arse got all but wiped out. I love it when a plan comes together.
Start with a cleaned, trimmed deer ham:
Inject or brine it. Both will achieve the same thing. This go round I went with injecting. Butter, apple juice, and a little beef stock.
Then plug it with a bunch of garlic. I had just started plugging when I took this.
Rub it down. Rub=
chili powder
brown sugar
garlic powder
onion powder
cayenne
paprika
kosher salt
olive oil
Minced garlic
Layer the bottom in bacon. I cut up a lemon and some jalapenos and added for the hell of it. (Helpful note: Do not attempt to take a picture with rub on your hands. You will drop your camera and cause a permanent dark spot to appear on all further pictures)
Encase the bastad in bacon and it's ready:
Problem is it's 4:00pm on a Saturday and I can't cook it yet. I'm trying to time it to be still warm at noon on the following day. I even made a thread asking if I could smoke it and reheat it. The resounding answer was no. So I go ahead and get my fire makings ready to go in ol' Bessie. Then head to a local crawfish boil/guitar pickin. Now all I've got to do is stay coherent/vertical enough to light the fire whenever I get home.
Fast forward 8 hours. It's 12:00 am. Apparently I do indeed remember to light the fire. And put the deer arse on. This is all real fuzzy.
Fast forward 8 hours. It's 8:00 am. I get a cup of coffee down and go outside to check the progress. Here's what I see:
My initial emotions. Ol Bessie had charred the shite out of it.
But upon further review, it was just the bacon that was charred. Once removed this is what I had:
Not too bad. Developed a nice smoke ring and retained a ton of moisture.
Made my Prime Rib horseradish sauce to go with. It was a hit. Despite there being 4 metric tons of food there, my deer arse got all but wiped out. I love it when a plan comes together.
quote:
(Helpful note: Do not attempt to take a picture with rub on your hands. You will drop your camera and cause a permanent dark spot to appear on all further pictures)
Sorry, that sucks.
You're right, that picture of it all black looks scary. The meat looks right tasty though. IWEI. Nice picture thread.
Final score: A
re: Smoking a Venison Hind Quarter While Passed Out. (pics)Posted by BRgetthenet on 4/1/13 at 11:10 am to LSUballs
Bacon....to save the butt.
Hmmm, I'm gonna try this.
9.99 / 10
Hmmm, I'm gonna try this.
9.99 / 10
quote:
Prime Rib horseradish sauce
Need recipe please.
Yes, many times, the bacon is just destroyed while the meat under is perfect. has happened with my duck breast thing.
I had the same problem as you in the sence that I was assigned the meat for Sunday lunch. I knew I'd be 0.27 % by the time I needed to start cooking. I had pork butts, so I did not have nearly as difficult of a task as you.
Smoked for 4 hours. Foiled and into the oven at 180 all night. Checked temp when I woke. Bumped up to 255 for the morning. Came back from Mass and they were perfect.
re: Smoking a Venison Hind Quarter While Passed Out. (pics)Posted by CBLSU316 on 4/1/13 at 11:12 am to BRgetthenet
When I saw this
I was like
Nice save though BALLS
I was like
Nice save though BALLS
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re: Smoking a Venison Hind Quarter While Passed Out. (pics)Posted by Bear Is Dead on 4/1/13 at 11:14 am to LSUballs
quote:
Passed Out
No doubt there was some old charter involved.
quote:
Need recipe please.
I use Alton Brown's, but add some fresh lemon juice, some cayenne and more cracked black pepper than he uses:
1 cup sour cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks
re: Smoking a Venison Hind Quarter While Passed Out. (pics)Posted by RedMustang on 4/1/13 at 11:21 am to LSUballs
Nice pics and even better story. I could easily see this happening to me so I was laughing my arse off.
re: Smoking a Venison Hind Quarter While Passed Out. (pics)Posted by htownjeep on 4/1/13 at 11:25 am to RedMustang
quote:
I could easily see this happening to me
I think we've all been there!
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