My three brothers and I have been putting-in for a limited entry hunt near our cabin for 14 years. We all drew rifle tags this year, and all ended up with 4-pointers. I had the whole deer into a refrigerated room within 24 hours (was only 60F outside), and I skinned and quartered it 3 days later. I wrapped the meat in a clean sheet and put it in my fridge and set the fridge to its coldest setting. It has now been 4 weeks. It's time to do something with the meat. In the past I have cut the tenderloins and backstraps into steaks, and cubed and bottled the rest. Venison meat has always been too dry, stringy, and gamey for my family but bottling it makes it more tender and mild.
But now I have a smoker. Green Mountain Grills Daniel Boone with wifi. I've been having a lot of fun mostly with turkeys, hamburgers and bratwurst. I am hoping for suggestions on what to do with all this meat other than bottling it.
- Curing it and smoking a hind-quarter as outlined here.
- Roasting a hind-quarter as shown here. I like the picture by Flash
- Smoked tenderloin: brined or no? temperature?
- Smoke the backstrap steaks: Temperature? Cure? Brine?
I have lots of questions, and am willing to try anything. But I have a limited window of time. Whatever isn't in some stage of preparation in the next week either goes into the freezer or a bottle. PLEASE LET ME KNOW WHAT YOU THINK WOULD BE AWESOME.
Thanks in advance!