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Old 10-31-2013, 01:59 PM   #1
Cherrywood
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Default Venison hind quarter w/PRON

I've made a lot of summer sausage, jerky, ground & formed bacon, etc... over the years but haven't smoked much for venison cuts. I bagged a nice little doe a couple weeks ago and decided to give it a whirl with a whole hind quarter.

I marinaded it with a whole bottle of Stubb's beef marinade with a cup of brown sugar for 48 hours then added a bacon wrap on top with an extra dusting of brown sugar and black pepper.

She went on the UDS at around 300 deg until the IT was 165. I foiled it with some butter and a splash of beef broth to keep it from drying out too much. I took it off at 205 and rested it for 4 hours prior to pulling. I tossed it with the "pan" juices and a bit of Blues Hog prior to serving. Darn good stuff but next time I'm going to take it off at @ 145 and slice it. My nibble at 165 was ungodly good.
IMG_2530[1].jpg

at 165
IMG_2531[1].jpg
IMG_2539[1].jpg
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Old 10-31-2013, 02:01 PM   #2
peeps
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Where does the line start????
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Old 10-31-2013, 02:06 PM   #3
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I cooked one to 150 int the other day it was nice and tender!
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Old 10-31-2013, 02:06 PM   #4
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That looks great.
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Old 10-31-2013, 02:11 PM   #5
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Dang! That looks phenomenal!
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Old 10-31-2013, 02:40 PM   #6
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Quote:
Originally Posted by peeps View Post
Where does the line start????
Behind me!!



Looks like it pulled easily.
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Old 10-31-2013, 02:40 PM   #7
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Well now that you shared that...

I may start hunting again.

Very nice.
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Old 10-31-2013, 02:52 PM   #8
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Heck ya. Love venison!!! Got a new Sako A7 for my birthday. Been seeing plenty of deer in our alfalfa field. Going to have to try this, never done a whole hindquarter. That looks great.
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Old 10-31-2013, 03:01 PM   #9
Cherrywood
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Thanks for the kind words. I'm learning as I go but I'm very happy with the first attempt.
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Old 10-31-2013, 09:13 PM   #10
deerslayer8153
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Question:

So next time are you going to strictly take it off at 145 and slice and serve?

No foil and no resting?

Deer season with guns starts soon here!
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Old 10-31-2013, 11:12 PM   #11
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It would need to rest awhile before slicing.
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Old 11-01-2013, 12:40 AM   #12
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I'll be in the stand all weekend thinking of this post! Nice!
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Old 11-01-2013, 07:29 AM   #13
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Looks good! I may have to try that!
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Old 11-17-2013, 07:58 PM   #14
Rockycoon
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I got a fresh one in the sink looks like it's going in the freezer whole for a few weeks. Can't wait to try this
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