Whole Deer Leg

Discussion in 'Wild Game' started by auctionjim, Aug 20, 2008.

  1. auctionjim

    auctionjim Newbie

    hey i am looking to see if anyone has a good recipe for smoking a whole leg of mule deer. never tried before and i am looking for some input

    jim
     
  2. richtee

    richtee Smoking Guru OTBS Member

    No mule experience here... but someone surly does. Stop into the Roll Call forum and give us an intro... your experience, smoker type etc. It's just polite, and we're nosy that way :{) Welcome to SMF!
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I agree with Texas Hunter, MoJo marinade and bacon drape and I'd say don't go over 145* internal for the best results.
     
  4. richtee

    richtee Smoking Guru OTBS Member

    Copied from my welcome post in Roll Call:
    Now..I DO have Whitetail experience. I rubbed the front shoulder down with rendered bacon grease, shook on my rub, and used some more grease in my standard mopping sauce for it. Came out VERY moist and tender... as PORK FAT RULES!
     
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Do not overcook!! My only advise.
     
  6. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    mule deer is no different than any other deer -

    i've got a friend in tennessee who does it this way (see link below). i am sure that if your equipment, preferences etc. are a bit different, they can be adapted from the basic method he describes:

    http://www.baitshopboyz.com/forum/fo....asp?TID=10155
     
  7. auctionjim

    auctionjim Newbie

    thanks for the info guys...i will try this weekend


    jim
     
  8. big game cook

    big game cook Smoking Fanatic

    some good advice already. last fall i got a venison ham kit from a processor supply and cured a whole deer quarter. and smoked it. it was really good. i was shocked how close to ham deer could taste.

    also you can lard it but placing thin strips of pork fat into the quarter by making thin slits and inserting the fat strips into it. hepls add flavor and keep it moist.
     

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