Thread: Cold smoked venison haunch method please.

Ok the result. Decided there was definite over thinking going on.
Cheapo Brinkman cabinet smoker. Smokai 1 litre cold smoke unit (haven't got the bigger unit :-( ).
About 2.2 Kg fallow haunch. Bone in.
80 degree brine for about 4 1/2 hours. Used syringe to get brine to bone.
Didn't bother looking for lymphy things.
Hung a day to dry out.
Smoked for about 7 days but smoker kept going out. Will try the pellets next time.
Rubbed with duck fat then sealed in flour paste and cooked in oven.

Result?
Being consumed cold like a ham.
Strong smoke on outside, still noticeable in meat near bone.
Change to a different wood, maybe apple, instead of manuka not so strong. In hope of more even taste. (also found out manuka not the best cold smoking wood as it absorbs moisture).
Maybe rubbing oil on prior to roasting would soften surface a little more.
Still enjoying the result enough to try again.
Just working my way through river cottage no13 book. See what ideas that yealds.