View Full Version : Dried deer hind quarters

11-14-2010, 04:28 PM
I have a recipe for dried deer quarters it says to smoke in a homemade smokehouse for a week. Then it says to hang in a cool dry place for about 4 to 6 weeks. Any suggestions on how long to smoke in a 1400? I was thinking 195 for 10 or 12 hours with about 4 oz. of wood, then hang to dry

11-20-2010, 11:18 AM
I am certainly no expert (maybe one will chime in) but that first steps sounds more like a curing process. Smoldering wood puts off nitrites & nitrates which are natural curing agents - thus the "smoke ring" on a stick-burner or conventional smoking rig. These efficient electric smokers use so little wood we don't get the smoke ring and certainly don't come anywhere close to curing meat.

Once "cured" you could hang it in a cool dry place for 4-6 weeks. Make sure that place is well below the danger zone of 40*. Personally, I'd leave this to the experts. Learn from them then share your experience.

Disclaimer--research this process throughly yourself. I take no responsibility for the above "thoughts."