Smokin Some Friend Deer

[smoking b]

I forgot to put this up. A friend dropped off some deer to smoke. Part of a hind quarter & heart. Here they are in the smoker.

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Smoker temp has been 110* for a few hours. Gonna bump it up to 120 for a while then take it up to 225 - 250 to finish up.

Updates to follow...

 

[smoking b]

I forgot to add that I am using oak & apple pellets in the AMNPS...

 

[oldschoolbbq]

I'm gonna watch this   

  ... I was under the impression that we need to go from 40° to 145° in 4 hr. to keep Botulism from forming. Did you "cure" it

 , any kind of way?

Am I missing something here or what.

I'm not saying you're wrong Smokingb , I just need more input .

Have fun and...

 

[smoking b]

I'm gonna watch this   

  ... I was under the impression that we need to go from 40° to 145° in 4 hr. to keep Botulism from forming. Did you "cure" it

 , any kind of way?

Am I missing something here or what.

I'm not saying you're wrong Smokingb , I just need more input .

Have fun and...

Hey Stan - You are correct & are not missing anything. I was in a hurry & should have been more specific earlier.  

  He cured the meat in a brine for a couple weeks before he brought it to me & it was injected at the time it was placed in the brine. He wants it to be smoked for a few hours at lower temps before cooking it the whole way which is why I don't have the temp up yet. It is currently at 126* Will let it go a little longer then bring up the temp & cook it the whole way. Hope that makes sense 

 

[oldschoolbbq]

Whew....thought I'd lost my mind...

 Thanks for the insight...

Now, have fun and...

 

[smoking b]

Ok got them done. Here they are right before I took them out.

PICT0572.JPG

• smoking b
• Feb 11, 2013

They are wrapped up & waiting for him to get here. Shouldn't be too much longer...

 

[kingfishcam]

Wish I were present for the slicing. Yummie!

 

[smoke happens]

Service charge!

 

[smoking b]

Well he came to pick it up & tried it out. He really liked it & asked if I could smoke him some more. I said sure & he said hang on. He just "happened" to have another piece with him  

  so here it is.

PICT0573.JPG

• smoking b
• Feb 11, 2013

Smoker 110 for now AMNPS with oak & apple again.

When he picks this up he is gonna give me 2 hind quarters to keep 

Updates to follow...

 

[pgsmoker64]

You can't beat that deal B!!!

One of my employees brought me a hind quarter early in the season.  I have it in the freezer and am still undecided on what to do with it...

Bill

 

[kingfishcam]

What IT did you cook to? Also, were these deboned, and just brine, or injected also?

 

[smoking b]

What IT did you cook to? Also, were these deboned, and just brine, or injected also?

Hey Stan - You are correct & are not missing anything. I was in a hurry & should have been more specific earlier.  

  He cured the meat in a brine for a couple weeks before he brought it to me & it was injected at the time it was placed in the brine. He wants it to be smoked for a few hours at lower temps before cooking it the whole way which is why I don't have the temp up yet. It is currently at 126* Will let it go a little longer then bring up the temp & cook it the whole way. Hope that makes sense 

They were injected. I took them to 155 IT pulled them & wrapped. They went to 159 on their own from the carry over cooking. Really good eating 

   Yup 

 

[kingfishcam]

Thanks! Missed that comment I guess.

 

[smoking b]

You can't beat that deal B!!!

One of my employees brought me a hind quarter early in the season.  I have it in the freezer and am still undecided on what to do with it...

Bill

Yeah I think I made out pretty good 

Lots of options - just make sure you involve your smoker! 

 

[smoking b]

Thanks! Missed that comment I guess.

No problem 

  This last piece will get the same treatment - pull out at 155 IT & wrap.  Yumm 

   

 

[smoking b]

Quick update - IT is at 135*  smoker temp 226*  Smelling really good 

 

[smoking b]

Ok pulled off & wrapped. Here is what it looked like.

PICT0575.JPG

• smoking b
• Feb 12, 2013

Once it is done resting I will try out a slice & take another pic...

 

[05sprcrw]

looks great!

 

[kingfishcam]

Waiting for the slice pic!!

 

[dirtsailor2003]

Drooling!!! All these great venison smokes and we didn't get one this year! Driving me nuts!