Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: wadu1 on December 04, 2024, 09:40:23 PM

Title: Smoked deer 1/4
Post by: wadu1 on December 04, 2024, 09:40:23 PM: Someone asked how I smoke a hind quarter. I did this one for a X-Mass party tonight. Wrapped in bacon, used a wild game rub on the smoker for 7 hours at 180 finished it in a roaster.
Title: Re: Smoked deer 1/4
Post by: Angry Perch on December 05, 2024, 07:36:16 AM: Looks good. How was it?
Title: Re: Smoked deer 1/4
Post by: wadu1 on December 05, 2024, 08:58:25 AM: Nobody complained about it, some came back for seconds.
Title: Re: Smoked deer 1/4
Post by: hunter399 on December 05, 2024, 09:18:30 AM: Looks good 🤤
I've been thinking about trying something like that.👍
Title: Re: Smoked deer 1/4
Post by: Rugergunsite308 on December 05, 2024, 09:49:07 AM: When doing a whole hindquarter, do you carefully go inside the quarter during butchering to pull out the chunk of fat and gland from in between the muscle groups? I just did that for a few leg-o-lambs I butchered up from my buddy.
Title: Re: Smoked deer 1/4
Post by: wadu1 on December 05, 2024, 10:08:39 AM: Quote from: Rugergunsite308 on December 05, 2024, 09:49:07 AM
When doing a whole hindquarter, do you carefully go inside the quarter during butchering to pull out the chunk of fat and gland from in between the muscle groups? I just did that for a few leg-o-lambs I butchered up from my buddy.
No, only get the outside.
Title: Re: Smoked deer 1/4
Post by: kellama2001 on December 05, 2024, 10:37:07 AM: Well that looks amazing! :drool:

Will have to try this sometime, thanks for sharing