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Jeff I usually just use salt, pepper, and garlic then smoke to rare or med. sometimes I drape bacon over it other times I don't. If its small enough you may consider marinading it
The next deer "Hams" I get are going to be cured & smoked just like I did the "dried Beef" in my Signature below. My son said he's going to get me a couple of hind quarters, so we'll see.
If you aren't into curing, then I would say that method Piney gave you sounds real good!
Jeff, I just smoked 7 roasts that come from a couple of hind quarters. After deboning the roasts I left them on ice for 4 days draining the water every day and adding ice. I then brined them for 24 hrs. (experimented with 3 different recipes..all were good) and smoked to 145 IT. Best venison I have done .
Ya Ya YA for Jeff he killed a deer. Ya Ya he killed a deer. Now I would do just like jerry said alittle salt and pepper and then drape some bacon over it. You'll be loving life. If you want you could soak it in some butter milk or Italian dressing is an old trick I used alot.
I killed a small WT buck this weekend, my plans are to make pastrami out of the entire back. The backstraps are going to become canadian bacon. I haven't made the CB yet and will start a thread shortly.