smoking deer?

vinnie13

Hi guys a friend of mine shoots deer(all above board) and offered me one if I wanted,iv been thinking of taking up the offer and smoking it.
Making a smoke house looks easy enough from a bit of Google,just wanted to know if aanyone has done it before?
Yes I have to much time on my hands
Tips hints etc

beretta686s

vinnie13 wrote: »

Hi guys a friend of mine shoots deer(all above board) and offered me one if I wanted,iv been thinking of taking up the offer and smoking it.
Making a smoke house looks easy enough from a bit of Google,just wanted to know if aanyone has done it before?
Yes I have to much time on my hands
Tips hints etc

U might have trouble getting papers and filters big enough lol

dodderangler

Couldn't resist mate

Vegeta

I've made beef jerky at home in the oven on the lowest setting with the door open, but never smoked anything. I'd love to smoke some duck breasts as it tastes absolutely delicious.

What kind of set up are you thinking of? What wood are you going to use?

dodderangler

Was interested in your post and got me thinkin.
Found this http://animalscience.uconn.edu/extension../publications/build_smokehouse.pdf
Be grand for fresh trout or mackerel aswell

Mackcon

Iv smoked deer before , steaks and front shoulder for mince/ burgers , burgers were the best ,cold smoked them for about 5-6 hours, tried to hot smoke a back leg but needed to finish it off in the oven so I only cold smoke now , if your looking to cure the meat through smoking your looking at 4-5 days constant smoking , never tried that , now my smoker is like a metal bin with no chimney on it , hard to get a draw on it once you light the shavings , depending on breeze it quenches a lot , been thinking of building one , just need time to research and build it.

cookimonster

Have hot smoked fish, poultry and meats using 'biscuit tin' style smokers before. Temperature control can be difficult enough but not a major problem when hot smoking.

Safe and quality cold smoking is a completely different kettle of fish, here temp control and timing are very important when looking to produce a product with an extended self life.

What I could surgest is that you hot smoke some small cuts and then finish them as per oven dried jerky this will give you the flavour and increase the self life.
Other than that if you are only after the flavour and not preservation try any of the BBQ recipes dealing with whole joints such as legs of lamb etc and use a natural flavour agent such as hickory chips during the cooking process.

sawdoubters

I know some that got mad cow from deer
he was dead in 6 months

vinnie13

i was thinking something like what you posted dodd,
was thinking of using oak or hickery maybe?
from what i seen the 4-5 day method is the way im going to go

FISMA

Smoking to store or smoking to cook?

Mackcon

4-5 days and a day previous in a brine soak will cure it ,4-6 hours then cook
Try dubliner cheese
Ham
Garlic
Butter
Beans
Endless options

daithi55

i did it before mate heres the writeup http://www.boards.ie/vbulletin/showthread.php?t=2056172426

Vegeta

That's a tidy set up daithi, with a few shelves it looks like you'd smoke a lot of stuff in it too.

Double Barrel

I don't smoke venison joints -of meat- not enough fat....... but venison sausage smoked over a (smokey) turf fire ...... or apple/ pear tree pruning' mixed in with ash or hawthorn now your talking.

Nice job daithi.