Well, I'm processing a quartered out deer for a guy, nd after cleaning out one hock and cussing thru it... I detached the second from the thighbone and I'm gonna cure and smoke it for use like a pork hock. Whaddia think? Anybody tried this?

Well, I'm processing a quartered out deer for a guy, nd after cleaning out one hock and cussing thru it... I detached the second from the thighbone and I'm gonna cure and smoke it for use like a pork hock. Whaddia think? Anybody tried this?


I like that idea, never done it but sounds like a winner. Keeping bone on or just smoking the meat?

It should be good for flavor and if the meat will cook off the bone it would be even better.. Just so many tendons in them..

I was asking about the bone because of the marrow of a deer. I know the fat of a deer is not really palatable, but not sure how the marrow of a deer would impact the flavor. :noidea:

I was asking about the bone because of the marrow of a deer. I know the fat of a deer is not really palatable, but not sure how the marrow of a deer would impact the flavor. :noidea:

Bone in... and I have made venison stock with the bone before...was pretty good as I recall...think I made some veggie soup with it.

Bone in... and I have made venison stock with the bone before...was pretty good as I recall...think I made some veggie soup with it.

Duhhhh. I should have known that. Seen many venison stock recipes before. I was thinkin again, on my own, without any adult supervision. :lol::lol::lol:

Carry on sir...:bounce:

Duhhhh. I should have known that. Seen many venison stock recipes before. I was thinkin again, on my own, without any adult supervision. :lol::lol::lol:

Carry on sir...:bounce:

Hehehe... I do that ALOT... no worries :whistle: