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!!!

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!!!
>
>

"mikel" > wrote in message
et...
> 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.
>

Thanks. It'll be wild, and White Tail. Western MD here, and used to live in
Western PA and hunted there. I've given that up now many years ago.
Anyway, yes, like you said, VERY lean... that's why I'm thinking of doing a
sort of "jellyroll" type affair with a lot of fat rolled up in. I'm
wondering if I should maybe even pierce the meat to allow the fat to get
into it better? Or, possibly do the same thing with the venison that I did
with the last brisket. I rendered the fat/grease out of some suet, let it
set up in the fridge, then injected it into the flat portion of the
brisket... hmmmm

I like the idea of some onions and jalapenos though...

> 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!!!

43fan wrote:
>
> Thanks. It'll be wild, and White Tail. Western MD here, and used to live in
> Western PA and hunted there. I've given that up now many years ago.

Where in W PA? I grew up in Conneaut Lake and Meadville.
Had a camp up around Sheffield and hunted up in that area
for years.

--
Steve

"Steve Calvin" > wrote in message
...
> 43fan wrote:
>>
>> Thanks. It'll be wild, and White Tail. Western MD here, and used to live
>> in Western PA and hunted there. I've given that up now many years ago.
>
> Where in W PA? I grew up in Conneaut Lake and Meadville. Had a camp up
> around Sheffield and hunted up in that area for years.
>
> --
> Steve

Conneaut Lake sounds familiar, but not sure where it is. I grew up in
Hyndman, a little town in Bedford County, just north of the PA/MD line. Now
living about 30-40min from there in MD.

43fan wrote:
> "Steve Calvin" > wrote in message
> ...
>> 43fan wrote:
>>> Thanks. It'll be wild, and White Tail. Western MD here, and used to live
>>> in Western PA and hunted there. I've given that up now many years ago.
>> Where in W PA? I grew up in Conneaut Lake and Meadville. Had a camp up
>> around Sheffield and hunted up in that area for years.
>>
>> --
>> Steve
>
> Conneaut Lake sounds familiar, but not sure where it is. I grew up in
> Hyndman, a little town in Bedford County, just north of the PA/MD line. Now
> living about 30-40min from there in MD.
>
>
ah, ok. You're southwestern PA, I'm extreme NW PA. C.L. is
around Meadville. Which is about 30 miles south of Erie.

--
Steve