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Time and Temp procedures for smoking meat.

post #1 of 4
Thread Starter 

Help.....   Plenty of recipes   but not much detail on cooking time and tempitures.

 

I need some advice...  I just tried making Venison Dried Beef using POP's brining recipe.  The center of my meat ended up mealy or mushey   what ever word you prefer.  I used a deer backstrap.

sugestions welcomed

post #2 of 4

Was it mushy from slicing thin or just plain old mushy? I found out the hard way with a sirloin tip roast it must be sliced almost frozen with a slicer. What was your final IT?

post #3 of 4
Thread Starter 

It was just old mushy.   IT was 165 when I took it out of the smoker to cool down.

post #4 of 4

I don't know what happened. I did the same procedure as you with Pops' brine but with the hind quarter roasts. I don't know if it turned mushy because the back strap is so tender? Hopefully someone will come along that knows the answer.

 

Here is the thread from my smoke

 

http://www.smokingmeatforums.com/t/131711/cured-venison-ham-s

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