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Front Leg of Venison Whole

post #1 of 28
Thread Starter 

My nephew dropped off a front leg of his deer to see what it would be like if we smoked it. I seasoned it yesterday with SPOG, Chilli Powder and Thyme.

Front deer leg, SPOG, Chilli Powder and Thyme

 

In the smoker for 1 hour @ 220 with oak hunks.

 

Front deer leg 1 hour of smoke at 200

 

Then added bacon.

 

Front deer leg @ 2 hours of smoke added bacon

 

Brought to 158 and pulled.

 

Leg of Venison

 

Now I'm waiting for him to have his dinner and tell me how it turned out.

 

Thanks for looking!

post #2 of 28

Ah man! Looks great. Can't wait to see some sliced pics!  I'll be doing my own mule deer leg post here soon.

 

Tell us about the flavor, etc etc and if you'd change anything next time around.

post #3 of 28

  Looks great! Did it pull easily?

 

 

  Mike

post #4 of 28
Tried making Venison summer sausage for the first time ever today at my buddy's house, and although those didn't come out how I'd like, we also threw in a front leg from the deer. Sorry, I don't know what the rub was, but man was it good.
renamu9a.jpg

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post #5 of 28
Thread Starter 

Unfortunately when I took the last picture I wrapped it up in foil for my nephew to pick up. He told me on Facebook it was amazing. I asked him how it came off the bone but haven't heard. He said it was juicy and tender (which in my opinion is the toughest part of the deer) and he loved the rub.

 

Paulkucz that leg picture looks extremely edible to me!

post #6 of 28

Juicy & tender - sounds like you did a fine job.  I may borrow your bacon blanket to try out on a leg of my own - hadn't thought of that before. Thanks

post #7 of 28

Sounds like a job well done to me.

post #8 of 28
Thread Starter 

Thanks!

post #9 of 28

Looks great, and I'm glad it turned out well. I've thought about doing that but read that bone in doesn't do well?

post #10 of 28
Thread Starter 
Quote:
Originally Posted by gersus View Post

Looks great, and I'm glad it turned out well. I've thought about doing that but read that bone in doesn't do well?


I wish I could have tried it myself. I didn't think of doing this with my own deer. In the past I trim these pieces up for sausage. What is your thinking with the bones? Just curious.....

post #11 of 28
Idk. I was going to do the same thing, and still have a front shoulder in the freezer. When I read about others doin it here I decided not to. Hopefully someone who knows will post.
post #12 of 28

Looks great!!!

post #13 of 28

Hey, I just signed up today on the forum. I am a long time smoker fan, but not very knowledgeable. I have one of those little Brinkmann electrics with a water pan. I usually fill the water pan, soak chips and place them in the bottom and let it rip for a few hours. So far so good, but it's time to step up and learn more effective ways of doing this. The main reason is that I shot a deer yesterday and want to make good use of the meat. I want to do one of the front legs like you did yours. Any advice based on my little smoker and new guy status?

post #14 of 28
Thread Starter 
Quote:
Originally Posted by olddaddy View Post

Hey, I just signed up today on the forum. I am a long time smoker fan, but not very knowledgeable. I have one of those little Brinkmann electrics with a water pan. I usually fill the water pan, soak chips and place them in the bottom and let it rip for a few hours. So far so good, but it's time to step up and learn more effective ways of doing this. The main reason is that I shot a deer yesterday and want to make good use of the meat. I want to do one of the front legs like you did yours. Any advice based on my little smoker and new guy status?


It was pretty simple to do. I sprinkled salt, pepper, onion powder, and garlic powder, some chilli powder and a little thyme the day before it went on. I smoked it the whole time at 225 degrees. After the first hour the meat looked like the outer layer was drying out and having dry venison before, I laid a few pieces of bacon on top. After that I just watched my internal temperature and pulled at 158. I told my nephew that it would come off the bone better at 195 but we were both thinking it may start to dry out by that time. He loved it at 158.

 

Next deer I'm doing this again the same way only I would like to try for a higher temp to see if it would pull of the bones. It really is a lot of different thicknesses and it might not work.

post #15 of 28
Thread Starter 

Please post some pictures and how and what you did. This was the first time I did a leg and didn't even get to taste it but it smelled really good.

 

Thanks
 

post #16 of 28

Looks great from here too! icon14.gif

post #17 of 28

after de boning the shoulders on my deer there's allot of silver back and tendons in them.

post #18 of 28
Thread Starter 
Quote:
Originally Posted by pike2 View Post

after de boning the shoulders on my deer there's allot of silver back and tendons in them.


I agree, that is why I'm interested in cooking this in the smoker. I hate trimming the leg especially the shank. I would think if you could get it to pulling temp without drying it out it should fall apart. I really wish I would have been around to sample this leg.

post #19 of 28

finished up on the hind end today and the shank meat on them were pretty dried out,      you might consider injecting with a brine,   ive had a few roasts left in alittle to long but well under 200deg and the centers turned into mush   (without tenderizers)  never smoked a shoulder before but id keep checking the tenderness after the meat hits 160,  

post #20 of 28
Thread Starter 
Quote:
Originally Posted by pike2 View Post

finished up on the hind end today and the shank meat on them were pretty dried out,      you might consider injecting with a brine,   ive had a few roasts left in alittle to long but well under 200deg and the centers turned into mush   (without tenderizers)  never smoked a shoulder before but id keep checking the tenderness after the meat hits 160,  


Thanks!  How did it taste?

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