Smoking a Deer Hind Quarter

Josh asked,

"I'm going to smoke a deer hind quarter tomorrow and I'm not real sure how long per pound, and at what temperature to smoke it. I know venison doesn't have that much fat, so I'll be stuffing it with andouille sausage and then wrapping it with bacon.

Smoked Venison Leg On Cutting Board

I'm assuming an hour to an hour and a half a pound, about like pork, at about 225 - 250 degrees F. I just found your site and it's probably a little late to be asking, but if you have any inclination at all can you please help?"

Jarrod asked,

"With deer season almost here, I was thinking about trying to smoke a venison leg this winter. Do you have any advice for smoking a deer leg? (the hind leg is what I'm talking about)"

Paul asked,

"I have come up with a marinade that I would like to try but I don't want to waste a deer hind-quarter by making a mistake. I haven't found any recipes for smoking a venison ham."

Bone-out The Deer Leg and Add a Sausage Filling

Raw Leg of Venison On Wooden Surface, Preparing to De-Bone and Stuff With Sausage

If you plan to add a filling, butterfly the meat, add pre-cooked sausage or other fillings then tie it together with string. For added flavor and to prevent drying, wrapping with bacon is always a good idea.

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. Maintain a smoker temperature of 225-250 degrees and cook for 1 to 1-1/2 hours per pound.