Curing and Smoking venison rear quarter
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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!
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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.
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.
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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.
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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.
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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.
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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.
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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!
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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!
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.
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