Smoking Venison.

[rayke1938]

My son in law at Esk has been popping quite a few deer as by product on his dog shooting forays.

He only keeps the rumps so I asked him to keep a couple of haunches for me.

This is what the missus brought back from Esk yesterday.

I removed the shanks and boned one out so we can have some venison casseroles etc and have pumped the other one.

It took nearly 4 liters of cure.

Its now going to sit in the fridge until Thursday or Friday when I will smoke it.

Started by loading up smoke generator with hickory chips ( Thanks Gazza)

8am let it start. Only keeping it on low as I wish a slow cook.

Turned it off when internal temperature reached 170 degrees.

Just let it cool by itself rather than quenching in iced water.

And the finished product.

Tastes pretty good .

I will be doing it again.

Cheers

Ray

[Keen-as-fisho]

Very very nice cut of venison I haven't had fresh venison for about twelve months and I am really keen to get my hands on one. Might have to head out for a stalk soon.

[Martin]

You won't be disappointed Ray

Cheers martin

[jnewy]

cant wait to see how it turns out ray sounds yummy

[BassTracker]

YUM!!!!!!!

[Angus]

This is awesome. Cant wait to see the finished results!

If he ever has a spare haunch...

Angus

[thousandyards]

good lord that looks tasty!! have to give it a go with some goat next time i get my hands on it!!

[Bi_polar]

Goat would be awesome i recon, it's the sweetest meat i have ever tasted

[rayke1938]

If he ever has a spare haunch...

Angus

Angus you are about 6th in the queue.

If he gets any dingos he doesn't bring back any venison and he normally only takes the rump unless he gets the deer close to the camp. It is very rugged terrain and he could be a 3 hour trek back to camp.The property he is shooting on is 40 square miles.

I was lucky as he got one deer within 200 yards of the camp last time.

Cheers

Ray

[rayke1938]

Now just have to slice it up and store in freezer.

Smoked venison sangers for lunch tomorrow.

Cheers

Ray