smoked venison hindquarter

[beer and chicken wings]

looking for a little advice here. I have a hindquarter I want to smoke, however it wont fit in my smoker. I plan on "smoking" it in my 55 gal drum grill. Does anyone have any experience with this? Also should I soak it in a brine or use a dry cure?

[wapiti777]

http://www.jasonsherrill.com/archive/2008/10/19/1355.aspx


http://www.smokingmeatforums.com/forums/showthread.php?t=25145


http://www.whitetails.com/recipes/recipes_recipe.cfm?recipie_number=112


the jason sherrill one sounds good...

good luck

[Spanky]

nice links, I agree with you on the Jason one, nice blog.

I have been getting alot of people asking me to do some hineys for them, I may hafta try that one pretty soon. Won't be for 30 hrs though!;)

the low settings on his electric smoker are nice for cheese and fish, but IMO that piece of meat is sitting too long in the danger zone (40-140 degrees).

Thanks for posting the links.