A friend of mine asked if I would smoke a deer shoulder later this fall when
he gets one. Any suggestions or tips on rubs, cooking temps and finished
temp.
Thanks, Mike

--

JESUS IS LORD!

"Mike" > wrote in message
t...
>A friend of mine asked if I would smoke a deer shoulder later this fall
>when he gets one. Any suggestions or tips on rubs, cooking temps and
>finished temp.
> Thanks, Mike
>

Given that deer meat is much more lean than pig meat, I'd lard it with bacon
before cooking. IMO, all game should be cooked to at least 160.

>
> Unless it's one of those Kobe Elk, there really isn't any part of
> a domestic deer that stands up well to smoking unless you want to
> make jerky - which I do a lot.
>
>

steve's right (sound of joe burning his tounge for ever saying that)
cook it quick or stew it. wild is a very lean animal. don't do the
farm stuff.

joe
petersburg (who has venison standing in his garden) alaska

"Mike" > wrote in message
t...
>A friend of mine asked if I would smoke a deer shoulder later this fall
>when he gets one. Any suggestions or tips on rubs, cooking temps and
>finished temp.
> Thanks, Mike
>
Thanks for all the imput, I told him this morning I wouldn't be able to do
it.
Mike

On Sat, 22 Sep 2007 01:26:17 GMT, "Mike" > wrote:

>A friend of mine asked if I would smoke a deer shoulder later this fall when
>he gets one. Any suggestions or tips on rubs, cooking temps and finished
>temp.
>Thanks, Mike



Mike
Other than jerky you can make a small ham from the hind quarter.
in the core of the quarter there is a small football shaped piece of
meat. take of all the fat you may need to split the larger ones to
remove veins.
I wrap mine in cheese cloth and soak in curing salt brown sugar and
cloves for about 5 days then but in smoker and hot smoke it to 160.


grogzap