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Vinison Leg? What should i do?

post #1 of 15
Thread Starter 

Hello all,

a friend of mine gave me some vinison and i have no experience with it deer meat.  I think this is the leg (or shoulder?).  My original intent was to cut this up and make jerky...is this a good cut for jerky?  or should i cube it up for grilling? or making chilli?

 

Any other ideas on how to prepare this?  this was frozen monday night.  i've had it wrapped in foil in my fridge since then, so its ready to be cooked, smoked, cut, cubed...or whatever else?

 

thanks in advance!

 

doug2011-08-21_15-43-14_700.jpg

post #2 of 15

It is the front shoulder of the deer, best way I have found is just smoke the whole thing and then pull it apart

 

post #3 of 15

This should be interesting!

 

Don't forget the Q-view!

post #4 of 15

The front shoulders have some of the toughest meat on that critter....lots of sinew running thru it.  If you want to get some jerky meat out of it concentrate on the center section which is the shoulder blade.  you will have to "filet" the meat from the shoulder blade but you will get a pretty lean piece of meat from it. The part to the left of your pic and below the knee joint is by far the toughest part of a deer.  best to grind it up for chili...but your grinder might not like it.  If you want to go ahead and smoke the whole thing, smoke it  like a pork butt @225degrees and  once the meat gets to 165deg then foil it with a little liquid till it gets to 210degrees then you can pull it apart.

 

Good luck!!

 

Barry.

post #5 of 15

Low and slow till 200 and pull it. icon14.gif

post #6 of 15
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

This should be interesting!

 

Don't forget the Q-view!


haha what's that supposed to mean Al :)

 

Alright low and slow it is!  i wonder if it'll keep in the fridge till friday night?

 

Any suggestions on a rub? same as pork? beef? anything to remove the "gamey" taste?

 

post #7 of 15

Whatever seasoning works for you will work for it. If it was frozen on Monday it should be about thawed out now, and you could rub it down Thursday night and smoke Friday with no problems.  Make sure you remove any lumps of fat from it because that stuff is NAAAAAASTY. A few strips of bacon across the top or a little bacon grease smeared over it will help keep it moist.

post #8 of 15

http://www.smokingmeatforums.com/t/109321/my-first-venison-shoulder

 

Here's the one I did. Just don't over cook it.

post #9 of 15

If you want to cut down on the "gamey taste" soak it in milk the day before.. I like mine with Cajun seasoning and wrapped in bacon.

post #10 of 15

I always season with onion powder,garlic powder,CBP,and cavender's or just A1 marinade.drool.gifThen low and slow at 225 like every one said.

post #11 of 15

Try injecting it w/ a garlic butter-red pepper mixture also.

post #12 of 15
Thread Starter 
Quote:
Originally Posted by bobdog46 View Post

Try injecting it w/ a garlic butter-red pepper mixture also.



Ooo good call bobdog! i'll post results this weekend as i do it...rubbing tonight

post #13 of 15


What with?
 

Quote:
Originally Posted by dougmays View Post





Ooo good call bobdog! i'll post results this weekend as i do it...rubbing tonight



 

post #14 of 15
Thread Starter 

i think i might combine some of Jeff's Rub and a Apple Rub i got at publix and haven't  used yet. 

post #15 of 15
Quote:
Originally Posted by Flash View Post

http://www.smokingmeatforums.com/t/109321/my-first-venison-shoulder

 

Here's the one I did. Just don't over cook it.

 

Doug,


I would try to get as much info out of "Flash" as you can.

I don't think I ever saw a venison shoulder done as nice as the one he did at that link above!!!!

 

 

Bear

 

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