depending if it commerical raised axis deer or other, I live in central
Texas, venison of choice in this area is White Tail. very, very, very
lean. Back strap is great, front shoulders, use some for steak, grind
the rest, hind quarters steaks, roasts.

We've tried smoking backstrap and some roasts with okay success.

but jerky, chili, fried steaks, do best for me. but if your using bacon
try a few onions and sliced jalopenos in the mix as well.

43fan wrote:
> Ok, so I've been wanting to do some venison in the smoker, and had thought
> of doing a leg, kinda cutting the meat away from the bone like you'd de-bone
> a leg of lamb. Then figured I'd lay bacon in and roll it like a jellyroll,
> tie it, and slow smoke it that way... giving more fat by using the bacon.
>
> Well, a friend of mine has a couple of hind quarters that unfortunately he's
> already cut into steaks, about 1/2" thick. What do you all thing of
> layering them, with bacon, or some sort of fat between, and tying them up
> good into a roast... then slow smoking?
>
> I'm not sure of temp, time, etc.. though eitiher. Low and slow? Or won't
> the fat of the bacon be enough to keep the meat from drying out going low
> and slow even?
>
> Supposed to pick the meat up tomorrow sometime, so any/all help quickly
> would be appreciated.
>
> I'm just guessing, since they didn't tell me, but probably end up with oh,
> maybe 4-5lbs of meat... maybe less, but I doubt much more.
>
>
> Thanks!!!
>
>