Vinison Leg? What should i do?

Discussion in 'Wild Game' started by dougmays, Aug 24, 2011.

  1. dougmays

    dougmays Limited Mod Group Lead

    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[​IMG]
     
  2. terry colwell

    terry colwell Smoking Fanatic

    It is the front shoulder of the deer, best way I have found is just smoke the whole thing and then pull it apart
     
  3. smokinal

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

    This should be interesting!

    Don't forget the Q-view!
     
  4. biteme7951

    biteme7951 Meat Mopper

    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.
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Low and slow till 200 and pull it. [​IMG]
     
  6. dougmays

    dougmays Limited Mod Group Lead

    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?
     
  7. biteme7951

    biteme7951 Meat Mopper

    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.
     
  8. flash

    flash Smoking Guru OTBS Member

  9. terry colwell

    terry colwell Smoking Fanatic

    If you want to cut down on the "gamey taste" soak it in milk the day before.. I like mine with Cajun seasoning and wrapped in bacon.
     
  10. michael ark

    michael ark Master of the Pit

    I always season with onion powder,garlic powder,CBP,and cavender's or just A1 marinade.[​IMG]Then low and slow at 225 like every one said.
     
  11. Try injecting it w/ a garlic butter-red pepper mixture also.
     
  12. dougmays

    dougmays Limited Mod Group Lead


    Ooo good call bobdog! i'll post results this weekend as i do it...rubbing tonight
     
  13. michael ark

    michael ark Master of the Pit

    What with?
     
     
  14. dougmays

    dougmays Limited Mod Group Lead

    i think i might combine some of Jeff's Rub and a Apple Rub i got at publix and haven't  used yet. 
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

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