Vinison Leg? What should i do?

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dougmays

Master of the Pit
Original poster
OTBS Member
Nov 18, 2010
2,563
96
Gainesville, FL
Hello all,

a friend of mine gave me some vinison and i have no experience with it deer meat.  I think this is the leg (or shoulder?).  My original intent was to cut this up and make jerky...is this a good cut for jerky?  or should i cube it up for grilling? or making chilli?

Any other ideas on how to prepare this?  this was frozen monday night.  i've had it wrapped in foil in my fridge since then, so its ready to be cooked, smoked, cut, cubed...or whatever else?

thanks in advance!

doug
0c184abb_2011-08-21_15-43-14_700.jpg
 
The front shoulders have some of the toughest meat on that critter....lots of sinew running thru it.  If you want to get some jerky meat out of it concentrate on the center section which is the shoulder blade.  you will have to "filet" the meat from the shoulder blade but you will get a pretty lean piece of meat from it. The part to the left of your pic and below the knee joint is by far the toughest part of a deer.  best to grind it up for chili...but your grinder might not like it.  If you want to go ahead and smoke the whole thing, smoke it  like a pork butt @225degrees and  once the meat gets to 165deg then foil it with a little liquid till it gets to 210degrees then you can pull it apart.

Good luck!!

Barry.
 
This should be interesting!

Don't forget the Q-view!
haha what's that supposed to mean Al :)

Alright low and slow it is!  i wonder if it'll keep in the fridge till friday night?

Any suggestions on a rub? same as pork? beef? anything to remove the "gamey" taste?
 
Whatever seasoning works for you will work for it. If it was frozen on Monday it should be about thawed out now, and you could rub it down Thursday night and smoke Friday with no problems.  Make sure you remove any lumps of fat from it because that stuff is NAAAAAASTY. A few strips of bacon across the top or a little bacon grease smeared over it will help keep it moist.
 
I always season with onion powder,garlic powder,CBP,and cavender's or just A1 marinade.
drool.gif
Then low and slow at 225 like every one said.
 
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