Bubba wrote:
> I've been the recipient of two deer shoulders that I am cooking for an
> office party. I intend to smoke them (I know, I know....hang on!). I
> figure, if larded, they might come out edible, but I don't own a larding
> needle. I've tried the "stick and stuff" routine with frozen fat but
> have never had good results. It occurred to me that there was no reason
> that I couldn't inject the shoulders with fat, the idea being that if I
> catch the fat at the liquid stage (but still cool enough to not damage
> my syringe) that the fat would: a) Congeal in the cool meat, and
> therefore not leak out. b) liquefy at smoking temps. c) Moisturize the
> meat without leaving me with globs of unrendered fat when the meat is
> cooked.
> I'll be happy to hear from anyone that's ever done this.
> And glad to post the results.
>
> Ideas, comments, etc?
>
How about brining, to keep the meat from drying out while cooking? It
worked very well on some wild geese; I haven't tried it on venison.