Smoking Venison Front Quarter

[loadmaster]

Anybody have any hints smoking. Saw other sites and they say to brine. How do you brine a quarter? Will be using propane heater and wood chips. Do you want to just use smoke or would you use some type liquid ie apple juice water etc. Have a large smoker so size is not to much problem. Thanks>>>>later the load

[eyeguy 54]

No idea. I grind em and make jerky. :>)

[Walleyehooker]

Deer meat is so lean im not sure it would be a good choice for the smoker.

[1johntimm]

I did smoke a whole front quarter in my smoker a couple weeks ago and it turned out pretty good. Just rubbed it with seasonings and smoked it for about 5 hours at 200 degrees. I ended up finishing it on the grill to get the inside meat up to temp, just to be safe. Brining would probably be better yet.

[Gordie]

I did a hind quarter a couple years ago and it turned out great. I was going to smoke a front quarter but was told by a couple of friends that smoke meats to not even try the front shoulder and to go with the hind and I have to admit it was the rioght choice.

It was a all day affair and I did debone and brine it I also tied it up like a roast.

I do however think that I will not be doing this again as I would rather make those cuts into smoked sausage

[shortfatguy]

I have done portions of hind quarters before but never a front. I used a polish cure sold by F&D meats in Virginia mn. Pack the meat with the cure and put it in the refrigerator for at least 24 hours. Rinse well in cold water. Pack brown sugar on the meat and place in smoker at 200-210. Once you start to see the blood coming out of the meat put the smoke to it for a couple of hours. Makes and excellent ham type of product.