Smoking a whole hind Loin-deer

[goalie30]

I am going to smoke an entire loin from hind quarters.

Probaly coming in at about 8-12 lbs I would say.

Should I brine this meat first?  what should I look for an internal temp

on this vension?  Would anyone have any suggestions on this .

Thanks much! 

 

[SmokinAl]

I'm sure you will get a bunch of replies on this. I can't comment, I have never done one.

 

[coffee_junkie]

See this thread, http://www.smokingmeatforums.com/t/112803/venison-question. Lots of solid advice there. The jist of it is that with venison and other game meats all fat, tallow (silverskin) and bone should be removed before cooking/processing etc.... Take that hind quarter and get it down to a couple three good roasts, the small stuff chunk up and grind into burger. I normally rub mine with jeffs rub, but just salt, pepper, garlic, rosemary works also. Smoke with a light wood such as apple or maple. Cook to an internal temp of 135*- 140*, let rest for 1/2 hour in a dry cooler (wrap the meat in foil and some dish towels) You could also pour about a 1/2 cup of beef broth in the foil before you rest. What you are doing is keeping it moist and not over cooking, I am not sure about brining, I have never brined anything other than fowl.

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Okay, I am editing my post here, are you asking about a whole backstrap? If I where you I would make canadian bacon outta that cut, it is really good! Do a search you will find many a guy that has done this. I love it for pizza, and eggs benedict.

 

[goalie30]

thanks much!  we will see how she comes out!

 

[rbranstner]

I am confused as well. Are you wanting so smoke a hind quarter or a back strap?

 

[eman]

I think he's talking about the tender loin ???

 

[Bearcarver]

That would be a special deer with 8 to 12 pound tenderloins.

Bear

 

[goalie30]

Hind quarter

 

[rbranstner]

That would be a special deer with 8 to 12 pound tenderloins.

Bear

Yea that is why I am thinking he means the hind quarter.

 

[rbranstner]

Hind quarter

Well then personally I would remove all the tallow and silver skin that you can and I would even remove the bone because I can't stand the though of that flavor getting into the meat. Some people like it but I don't at all. I almost puke every time we cut the legs off the dear. I don't know what it is but that smell just gets to me.

 

[goalie30]

Hey coffee junkie, this is off subjuect  but me son is the goalie for the Helena Bighorns hockey team out there!

thanks for the input on the venision everyone I will take a pic and give a report