My first Vinison Leg

Discussion in 'Wild Game' started by dougmays, Aug 26, 2011.

  1. dougmays

    dougmays Limited Mod Group Lead

    As mentioned in a previous is my first attempt at a smoked vini leg.  Thanks to Flash and all the others who provided advice on this.  So here is the leg before, trimmed and rubbed. you can see in this first image..there was a VERY thick "silver skin" on this, near the bone.  I wasn't sure how or if i should remove this so i trimmed a bunch of it off.  Will it flake off or be easily removed after the smoke? or should i remove it before cooking to avoid any bad taste?



    more to come....
  2. I have never smoked a leg before but have grilled a lot of venison.I always get rid of the silver skin . Just sayin
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I would loose the silver skin too.
  4. terry colwell

    terry colwell Smoking Fanatic

    When I did my VENISON,, I always removed as much as I could so I didnt have to deal with it later..
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

  6. flash

    flash Smoking Guru OTBS Member

  7. Waiting on Q-View of the finished product and a report on how it came out !!
  8. roller

    roller Smoking Guru SMF Premier Member

    I hate that silver skin and venison has so much of it..I have never smoked a front leg just the hind qtr...
  9. dougmays

    dougmays Limited Mod Group Lead

    so unfortunately my phone and its infinite wisdom didn't save my final picture as i took and and just realized it now:/

    so i had to run an unexpected errand with a friend in town so i had to cut my smoke it up to 155 and wrapped in foil and a towl for a couple hours to let it rest...then i've had a very busy weekend and wasn't home long enough to try its been sitting in the fridge and i'm going to try it tonight for dinner....i have another leg so when i have more time i'm going to smoke it till 200 and pull...

    i'll post pics tonight of sliced result
  10. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    If I had to guess, taking the leg to 200 would just dry it out. I have never smoked venison past 140* but that is just me, I will be waiting to see how the second turns out.
  11. flash

    flash Smoking Guru OTBS Member

     Tend to agree here too, but I am not a hunter. All my venison comes to me via the "have fish, will trade" motto of mine. [​IMG]
  12. dougmays

    dougmays Limited Mod Group Lead

    sorry guys...i ended up tossing out the leg....i didnt cook it the way i wanted..and i got busy the past few days after i smoked it so i didnt eat it and i also didnt wrap it correctly when i put it in the i marked this up as a  loss...going to do it again when i have more time.  will post process and Q when that takes place

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