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My first Vinison Leg

post #1 of 12
Thread Starter 

As mentioned in a previous post...here is my first attempt at a smoked vini leg.  Thanks to Flash and all the others who provided advice on this.  So here is the leg before, trimmed and rubbed. 

 

Question...as you can see in this first image..there was a VERY thick "silver skin" on this, near the bone.  I wasn't sure how or if i should remove this so i trimmed a bunch of it off.  Will it flake off or be easily removed after the smoke? or should i remove it before cooking to avoid any bad taste?

 

2011-08-25_22-52-01_733.jpg

 

2011-08-25_23-04-22_92.jpg

 

more to come....

post #2 of 12

I have never smoked a leg before but have grilled a lot of venison.I always get rid of the silver skin . Just sayin

post #3 of 12

I would loose the silver skin too.

post #4 of 12

When I did my VENISON,, I always removed as much as I could so I didnt have to deal with it later..

post #5 of 12

It's about impossible to remove ALL of the silver skin from a front leg. I remove what I can then smoke the leg whole. It's not that hard to carve around it when the meat is cooked.

 

here's one  way....

http://cowgirlscountry.blogspot.com/2008/12/smoked-venison-shoulder-chipotle-pork.html

 

 

and another one....

http://www.smokingmeatforums.com/t/85546/smoked-venison-shoulder-self-serve-style

 

 

 

 

Good luck with yours!!

 

 

 

 

 

 

post #6 of 12
Quote:
Originally Posted by Terry Colwell View Post

When I did my VENISON,, I always removed as much as I could so I didnt have to deal with it later..



Agree.

post #7 of 12

Waiting on Q-View of the finished product and a report on how it came out !!

post #8 of 12

I hate that silver skin and venison has so much of it..I have never smoked a front leg just the hind qtr...

post #9 of 12
Thread Starter 

so unfortunately my phone and its infinite wisdom didn't save my final picture as i took and and just realized it now:/

 

so i had to run an unexpected errand with a friend in town so i had to cut my smoke short...got it up to 155 and wrapped in foil and a towl for a couple hours to let it rest...then i've had a very busy weekend and wasn't home long enough to try it....so its been sitting in the fridge and i'm going to try it tonight for dinner....i have another leg so when i have more time i'm going to smoke it till 200 and pull...

 

i'll post pics tonight of sliced result

post #10 of 12

If I had to guess, taking the leg to 200 would just dry it out. I have never smoked venison past 140* but that is just me, I will be waiting to see how the second turns out.

 

post #11 of 12
Quote:
Originally Posted by coffee_junkie View Post

If I had to guess, taking the leg to 200 would just dry it out. I have never smoked venison past 140* but that is just me, I will be waiting to see how the second turns out.

 



 Tend to agree here too, but I am not a hunter. All my venison comes to me via the "have fish, will trade" motto of mine. biggrin.gif

post #12 of 12
Thread Starter 

sorry guys...i ended up tossing out the leg....i didnt cook it the way i wanted..and i got busy the past few days after i smoked it so i didnt eat it and i also didnt wrap it correctly when i put it in the fridge.....so i marked this up as a  loss...going to do it again when i have more time.  will post process and Q when that takes place

 

 

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