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Here is tried and true recipe......


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Posted by Juggy D Beerman on August 30, 2013 at 13:07:37:

In Reply to: Re: Deer meat posted by Rickey on August 30, 2013 at 11:34:43:

Yo Rickey, I have cooked quite a few deer hindquarters in my time and this recipe is the one I use for marinating backstrap or injecting hind quarters. If I am using this solution for an injection, I omit the vegetable oil. Also if I am using this for an injection, I will mix the ingredients the day before so the flavors meld. I then strain the solution so the needle will not clog when you are injecting. I use about one fluid ounce per pound of meat. I inject no more than four hours before cooking time. Any longer than four hours will turn the meat mushy before it even cooks. After injecting, I use a 50/50 combination of brisket rub and Montreal Steak Seasoning on the exterior of the meat.

Venison is best served no hotter than medium rare. Anything cooked over 155F will tend to be tough and dry. I prefer a finish temperature of 145F or lower. Cook the hindquarter @ 250F until it hits an internal temperature of 145F. If you are just cooking backstrap, you can kick the heat up some. The last ten pound hindquarter I cooked took about 30 minutes per pound @250F to reach an internal temperature of 145F.

Once the meat hits 145F, I wrap the hindquarter in foil and add some Rick's Sinful Marinade inside the foil and let the meat rest for at least 30 minutes before slicing. You can substitute beef broth instead of the RSM.

Here is the injection recipe for the venison. I will also mention that this works good on lamb. Q'Sis first posted this recipe on the BBQ Forum.

From a thin paperback booklet, called, "The Barbecue & Smoker Cookbook, from the Kitchens of Southern Living"

Magnificent Marinade:

1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
1/4 cup Worcestershire
4 cloves garlic, chopped
2 T. dry mustard
1 T. coarsely ground pepper
2 1/2 teaspoons salt
2 teaspoons chopped fresh parsley


Rick's Sinful Marinade:

12 oz. can of beer
cup cider vinegar
Worcestershire sauce
cup olive oil
2 tablespoons barbeque sauce
1 tablespoon of beef base
1 tablespoon rub
1 tablespoon celery seed
1 teaspoon cayenne pepper
1 teaspoon MSG

You can use the recipe you have posted, but the magnificent marinade without the oil makes a great injection.

Your cooking temperatures, finish temperatures, and choice of woods, all sound fine to me. One thing I will advise is this. Forgoe wrapping the hind-quarter with bacon. One of the biggest BBQ myths is that wrapping a piece of meat with bacon will keep the interior of the meat moist. It does not do this. It will keep the exterior of the meat moist, but not the interior. It also makes a barrier between the meat and the smoke you are trying to flavor the meat.

Good luck with your cooking.

Deers to you,

Juggy


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