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Posted By: Jack Rauenhorst
Date: Sunday, December 2, 2001 at 6:00 p.m.
I have enjoyed grilling and smoking venison for years. Generally tenderloins and back straps. Hindquarters have always been suasage meat - until last year. An acquaintance, Charlie, took 4 hind quarters to a friend of his that works for a pork processer. Charlie and I smoked the hind quarters after they had been pumped with what Charlie described as a "salt solution". Everyone that shared the finished product proclaimed that it is the best smoked venison they had ever tasted. I agree.
Charlie is reluctant to let on how his friend had processed the hind quarters or with what. Has something to do with his friend's job security. Charlie did say that it was important that the viens / arteries near the knee of the hind quarters be intact and as long as possible.
I would greatly appreciate any helpful advice and know how with this method of preparing venison hindquarters by pumping the cure directly into the viens and arteries prior to smoking.
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