I wanted to try this recipe so that's why I really wanted to fill a doe tag the other week.
I deboned a hind quarter and separated and trimmed the individual muscle groups. The bigger, nicer cuts were made into pastrami. The stringy cuts I made into corned deer, which I had yesterday and it also turned out great.
I followed the recipe, with the exception of letting it dry in the fridge. I was too antsy to wait. I wanted Reubens tonight! Here is the meat going on the smoker. I again used the Amazen smoker to give it a bit more smoke. The GMG pellet smoker doesn't give a heavy enough smoke for some things. I set the smoker at 185į and put it in at 4PM.
I smoked the meat until the internal temp got to 145į. It took about 2.5 hours. Here it is sliced. Had to sample it, tastes good!
My wife fired up the cast iron pan and made a couple nice Reubens, with Rye bread, swiss cheese, thousand island dressing and sauerkraut. OMG is it good! I had to make another half sandwich!
Paired it with some baked sweet potato fries. Screw the diet. Notice the "fine China".
I hope to fill my last tag, or perhaps mom will and will definitely be making this again! Also, the notes in the recipe say you can use goose breast. Might have to go goose hunting here in the next few weeks.