Curing and Smoking venison rear quarter

[jkakuk]

I am looking at trying to smoke a rear leg. This would be my 1st time. I did a bear leg like corned beef that turned out great but seeking methods for venison. Thanks

[Joe Hell]

I would think you could use the same method as you did with the bear. I’ve been deep in corned beef lately. I wish I had some wild game to play with!

[jkakuk]

@Joe-Hell I may try that but I was curious on finish temp seeing that venison is so lean compared to bear. I don’t want to make shoe leather.

[Joe Hell]

@jkakuk That I don’t have enough experience with to give a definitive answer. A quick search came up with this (which seems about right):

126 degrees Fahrenheit

Deer legs should be cooked to a maximum of 126 degrees Fahrenheit on a food thermometer. According to “Field & Stream,” this is the temperature when the meat reaches medium-rare doneness. Since it will continue cooking after removing it from the oven, this temperature ensures it will not overcook and dry out.

[Jonathon]

@jkakuk How are you thinking about seasoning it? I’d consider doing an injection that includes phosphates if you are wanting to make sure the meat does not dry out. The phosphates increase the pH and that increases the water holding capacity of the meat.

[Dave R]

@Joe-Hell @jkakuk I smoke my dried venison to 152 and hold it there for 45 minutes. This is for a ready to eat sliced product, If you are smoking a hind quarter and consuming it hot I would follow the beef doneness tables.

[Dave R]

@Joe-Hell @jkakuk USDA recommends 145, but for rare meat eaters that is over cooked.

[Joe Hell]

@Dave-R For sure…The USDA is a bit outdatted me thinks. I would say their recommendations apply more to big processing facilities than the smaller ‘craft’ producers. If the product is super fresh and has been handled safely I don’t worry as much about ‘proper’ temps. Red meat only! You wont catch me eating chicken that isn’t brought to proper temps. lol.

[jkakuk]

@Jonathon I for sure was planning on injecting it but not sure with what to make it taste good

[Jonathon]

@jkakuk I would suggest Soluble Pa’s Black Bull and then rubbing the outside with Smoke Chile Lime I can’t vouch for it on legs but for a backstrap I think @Darkfish89 would agree that it was one of, if not the best, backstrap we have ever tasted!

[Darkfish89]

@Jonathon It really was the best one I’ve had to date. You wouldn’t think that Chile Lime would be the right choice for venison but it was. Perfect seasoning and injection to introduce venison to a wild game hater as well.