This Post is being moved to the Wild Game forum. Accidently placed in "Fish", by member.
Jeff (Moderator)
ShaneHolz
Fire Starter
Joined: 05 Jul 2005
Total posts: 57
Location: Michigan
Age: 31
Gender: Male
Points : 62
Donate
Posted: Wed Nov 30, 2005 12:18 pm Post subject: Smoked Deer Leg
--------------------------------------------------------------------------------
Just wanted to share with everyone that I did a full front leg of a white tail deer in the smoker last night and it came out excellent. Here is what I did.
I made a brine in a five gallon pail
2.5 gallons water
.5 lb kosher salt
.75 lb powered dextrose
.5 lb instacure #1
.5 cup granulated garlic
.5 cup granulated onion
.25 cup Tony Catchers Creole
I injected the leg with about 1 lb of brine then soaked it in the bucket with lid on and in the fridge for 2 days. Then I pulled it out and gave it a rub then back in the fridge it went overnight. Then placed it in a alum pan and put it in the smoker at 225 with heavy Hickory smoke for 2.5 hours. Then basted with Apple Juice and a occasional squit of beer.
I only applied smoke for the first 3-4 hours then just heat and baste. It took a total of 13 hours to get internal temp of 190. I then pulled it, wrapped it for 2 hours opened it and ate it all up, with a little help. It is definately something I will be doing again.
Just thought someone might want to try this.
Jeff (Moderator)
ShaneHolz
Fire Starter
Joined: 05 Jul 2005
Total posts: 57
Location: Michigan
Age: 31
Gender: Male
Points : 62
Donate
Posted: Wed Nov 30, 2005 12:18 pm Post subject: Smoked Deer Leg
--------------------------------------------------------------------------------
Just wanted to share with everyone that I did a full front leg of a white tail deer in the smoker last night and it came out excellent. Here is what I did.
I made a brine in a five gallon pail
2.5 gallons water
.5 lb kosher salt
.75 lb powered dextrose
.5 lb instacure #1
.5 cup granulated garlic
.5 cup granulated onion
.25 cup Tony Catchers Creole
I injected the leg with about 1 lb of brine then soaked it in the bucket with lid on and in the fridge for 2 days. Then I pulled it out and gave it a rub then back in the fridge it went overnight. Then placed it in a alum pan and put it in the smoker at 225 with heavy Hickory smoke for 2.5 hours. Then basted with Apple Juice and a occasional squit of beer.
I only applied smoke for the first 3-4 hours then just heat and baste. It took a total of 13 hours to get internal temp of 190. I then pulled it, wrapped it for 2 hours opened it and ate it all up, with a little help. It is definately something I will be doing again.
Just thought someone might want to try this.