Review Of Deer Hind Quarter Cuts Recipe Ideas. The small, square section of meat to the back of the hind quarter is called the top butt. You might consider wrapping it in foil after the first two or three hours of smoking, which will prevent evaporation and hold the juices around the leg.
Mild medium hot ($2.50 lb) deer bacon. On went a brown sugar weber rub that i picked up at walmart in a hurry. I hope you might have learned a thing or two guys!
Contents
- 1 Start To Cut Up To And Around The Bone With A Butcher’s Knife.
- 2 More About Smoked Deer Hind Quarter Recipes Smoked Ham Recipe | Meateater Cook.
- 3 Simply Square Both Ends Of The Meat And Cut Almost All The Through Before Stepping Over And Cutting All The Way Through The Steak For A Butterfly Cut.
- 4 And Good Luck Out There Fellow Tubers, Don't.
- 5 (Once The Oven Reaches Temperature, Let It Continue To Build Heat For About 20 Minutes.
Start To Cut Up To And Around The Bone With A Butcher’s Knife.
Things you'll need meat tenderizer 2 lbs. Preheat the oven to 500 degrees. I hope you might have learned a thing or two guys!
More About Smoked Deer Hind Quarter Recipes Smoked Ham Recipe | Meateater Cook.
Made mostly of tender meat, this versatile region produces cuts such as steaks, roasts, kabob cubes, cutlets and fillets. Below the leg lies the shank, which features meat similar to that of the deer's front quarters. It can also be ground for burger, chili and sausage.
Simply Square Both Ends Of The Meat And Cut Almost All The Through Before Stepping Over And Cutting All The Way Through The Steak For A Butterfly Cut.
Directions take the roast out of the refrigerator and let it sit for about an hour, or until it comes to room temperature. Antique saw going to work. According to harp, the key is to trim away the silver seam and fat from the meat before butterfly cutting it into steaks.
And Good Luck Out There Fellow Tubers, Don't.
Mild medium hot ($2.50 lb) deer bacon. I quarter up a deer the easy way!! Then i pulled it out and patted the meat dry with paper towels.
(Once The Oven Reaches Temperature, Let It Continue To Build Heat For About 20 Minutes.
You are not cutting into the muscles, you are separating them. The size and quality of the cut will also depend on how careful you were when cutting the hindquarters from the deer. Just thought to share how: