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![locked post](https://www.tigerdroppings.com/images/layout/lock.gif)
Smoking a Venison Hind Quarter While Passed Out. (pics)
Posted on 4/1/13 at 11:00 am
Posted on 4/1/13 at 11:00 am
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.
![](https://images.tigerdroppings.com/Images/icons/shock.gif)
![](https://images.tigerdroppings.com/Images/Icons/Iconbanghead.gif)
![](https://images.tigerdroppings.com/Images/Icons/IconAngry.gif)
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.
Posted on 4/1/13 at 11:05 am to LSUballs
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)
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
Sorry, that sucks.
You're right, that picture of it all black looks scary. The meat looks right tasty though. IWEI.
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
Final score: A
Posted on 4/1/13 at 11:05 am to LSUballs
Looks great, that bacon saved your butt...
Posted on 4/1/13 at 11:07 am to wickowick
Thanks Wink
Indeed it did. That's what it was there for.
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
quote:
Looks great, that bacon saved your butt...
Indeed it did. That's what it was there for.
Posted 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
Posted on 4/1/13 at 11:10 am to LSUballs
quote:
I love it when a plan comes together.
Shouldn't that be passes out?
Posted on 4/1/13 at 11:11 am to CITWTT
quote:
Shouldn't that be passes out?
That was the plan, Stan.
Posted on 4/1/13 at 11:11 am to LSUballs
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.
Posted on 4/1/13 at 11:12 am to BRgetthenet
When I saw this
I was like
Nice save though BALLS![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
I was like
![](https://images.tigerdroppings.com/Images/icons/surprised.gif)
Nice save though BALLS
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
Posted on 4/1/13 at 11:14 am to LSUballs
quote:
Passed Out
No doubt there was some old charter involved.
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
Posted on 4/1/13 at 11:14 am to LSUballs
holy shite that pic of the burned bacon looked bad, glad it came out good ![](https://images.tigerdroppings.com/Images/Icons/Iconrotflmao.gif)
![](https://images.tigerdroppings.com/Images/Icons/Iconrotflmao.gif)
Posted on 4/1/13 at 11:18 am to AlxTgr
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
Posted on 4/1/13 at 11:18 am to LSUballs
Looks great! Bacon truly saved your arse
That burnt pic wasn't what I expected and I instantly felt bad for you but then was relieved. Nice save.
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
That burnt pic wasn't what I expected and I instantly felt bad for you but then was relieved. Nice save.
Posted on 4/1/13 at 11:20 am to LSUEnvy
quote:
holy shite that pic of the burned bacon looked bad,
It did. I almost left it on there and hauled arse in search of a last minute rib roast. It was just the bacon though.
Posted 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.
Posted on 4/1/13 at 11:24 am to LSUballs
The smoke ring and pink coloration around the edges is a very nice touch. ![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
Posted 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!
![](https://images.tigerdroppings.com/Images/Icons/Iconcheers.gif)
Posted on 4/1/13 at 11:33 am to LSUballs
I assume that none of your northern podhuhs came to your aid in the drinking of the bourbon?
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