J
joneshill
Guest
I was thinking about smoking a deer shoulder this weekend. Instead of bacon I was going to wrap in unsalted pork fat and wrap after 2-3 hours. Anyone have a good recipe or any suggestions?
Get hold of Roger (Pigman) and get his venison chili recipe. Good stuff.
You should be alright with the pork fat, venison is real lean and I have cooked some, mostly grilled higher temp and kind of fast.
Scott
If you come up with a winner let us know. I almost always grill, or grind for sausage. I just don't get out to hunt as much as I'd like in the last several years, but hope to soon. If you come up with a winner, I'd really like to give it a shot to do something different.
The whitetail deer here in Missouri usually don't have enough meat on the shoulders to make it worth cooking them on the smoker. There are a lot of small muscles surrounded by silver skin on the front legs/shoulder area.
Most of my deer hunting friends who butcher their own deer use the meat off the front quarters for making jerky or grind it for burger. I have cooked a lot of venison and the few times I have cooked the front quarters whole, I have not been happy with the results.
If you do decide to cook the shoulder whole, remove it from the smoker when it hits 140ºF for a point just past medium rare. Anything higher than 150º is going to yield a tough and dry product.
Lager,
Juggy