Anyone smoke deer?

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Watched Bizarre Foods last night. Zimmerman was in West Virgina and the white water outfitter smoked a whole deer. It looked incredible.
 
mfisher said:
I'm guessing it's too lean, but I thought a good size shoulder or ham may work. Anybody have experience?
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I tried once, but couldn't keep it lit :D

I've wet cured a rear leg for a number of weeks, hung it to dry in the fridge, then smoked it for a few hours, before finishing in the oven.

Then, I've brined (2 days) a front shoulder, hung it to dry in the fridge, rubbed it with a traditional "rub", and smoked it one afternoon. If memory serves me correctly, I believe I finished it in the oven, as well.

They both turned out absolutely delicious, although each very different. I would buy some cured fatback. It's usually pre-sliced, and very neutrally flavored. I used the fatback to cover the top of the leg. Pull them off for the final bit to develop a crust if you'd like.

Here's the "plain" smoked front shoulder. It was delicious.
SmokedDeerShoulder1_zps3e571d44.jpg

SmokedDeerShoulder2_zps99f6894f.jpg
 
Poser said:
GOODWIN said:
Poser where do u get your pink salt? I've looked around here to no avail.
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Most of the better grocery stores in Memphis actually carry it, though I usually order it in larger quantities from Butcher Packer. -its much cheaper that way and I also order vacuum sealer rolls, sausage casings etcs from them as they carry a wide variety of natural casings. http://www.butcher-packer.com/
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I had the damndest time finding it at any grocery stores in town....I buy mine at Academy now. They're the only place I've found that consistently carries it.
 
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Ive done a ham off a button buck, brined it for 2 days and smoked it for 4 hrs then weapped it in foil tight then 6 more hours in the oven at 200. It was really good but not fall appart tender. I let it go for 4 to 6 more hours and it was awesome.
 
I usually smoke some deer shoulders and necks a few times a year. The secret is to smoke the meat for a few hours and then wrap it tightly in foil and finish it in the oven at a low temp. Be sure to put the foil wrapped meat in a baking dish because juices will drip out of the foil. Reserve the juices. Once you pull the meat apart, you can add some of the juices back into the meat and you can use the rest to make bbq sauce.
 
you guys smoke your shoulders for a few hours then finish off in the oven....im gonna try me a shoulder and was wondering why not finish off in the smoker? Wrapped in aluminum foil and pineapple juice
 
I finished in the oven mostly because I ran out of charcoal. Plus, I can ensure and control the cooking process without ruining the leg. Pork is much fattier, and thereby much more forgiving. To me, it's important to cook it properly, rather than to be a hardcore purist. If you wreck a pork shoulder, you've wasted $20 and a few hours. If I ruin a whole deer leg, that lost value is immeasurable.

Besides, once I wrap in foil, the source of heat is irrelevant. No use going to the store for more charcoal when the foil will keep the smoke out. When I did the "city ham", I cubed out potatoes and onions to form a bed, then laid the ham on top of it. Poured in a bit of water to keep the moisture up, and I covered all that in foil. It came out spectacular.
 
I may try this

I processed a deer I got over the weekend last night and I kept a whole bone in shoulder. I may either do this or maybe a roast or something with it in a few weeks when my dad comes down to hunt.
 

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