I shot a young doe this past winter and at that time smoked a whole hind quarter on the bone. One of the best things I’ve ever cooked. Brined it.
I kept the other hind quarter whole but cut it off the bone for in the freezer. Currently have it in the brine for smoking tomorrow for my mother in laws birthday. My issue is the meat is shaped very inconsistently because of what it is and I cut it off the bone. Should I roll it up and tie it with butchers string to have a nice consistent shape or should I let it all “gangly” with some spots much thicker than others?
I kept the other hind quarter whole but cut it off the bone for in the freezer. Currently have it in the brine for smoking tomorrow for my mother in laws birthday. My issue is the meat is shaped very inconsistently because of what it is and I cut it off the bone. Should I roll it up and tie it with butchers string to have a nice consistent shape or should I let it all “gangly” with some spots much thicker than others?