IamMadMan somebody shut me the fark up.

Join Date: 07-30-11 Location: Pemberton, New Jersey

Quote: dschc78 Originally Posted by Hunting season coming up and my cousin wants me to smoke a deer hind quarter (be around 20 pounds). I've never smoked deer before wondering if anyone has advice or a marinade I could try?

I have taken the hams and roasts, rubbed them, wrapped in plastic overnight. put them on the smoker very low not to exceed 250 for two hours.



take them out of the smoker, re-season, and wrap them tightly in pig skin (tie with butchers string if it won't stay tight) and roast at about 350. The fat from the pig skin keeps the roast moist while it reduces the insulates hotter cooking temperature.



I have a frind who pierces the roasts with a large knitting needle then inserts strips if skin to replicate internal fat. Seems like too much work for me.



Just watch your internal temperature.



Pig skin is available at your local slaughter house, butcher shop. Italian meat market, and some spanish / mexican markets.



Venison by nature is a dry meat because of the lack of marbling. The meat from a doe has more marbling than the buck. I have taken the hams and roasts, rubbed them, wrapped in plastic overnight. put them on the smoker very low not to exceed 250 for two hours.take them out of the smoker, re-season, and wrap them tightly in pig skin (tie with butchers string if it won't stay tight) and roast at about 350. The fat from the pig skin keeps the roast moist while it reduces the insulates hotter cooking temperature.I have a frind who pierces the roasts with a large knitting needle then inserts strips if skin to replicate internal fat. Seems like too much work for me.Just watch your internal temperature.Pig skin is available at your local slaughter house, butcher shop. Italian meat market, and some spanish / mexican markets.Venison by nature is a dry meat because of the lack of marbling. The meat from a doe has more marbling than the buck.