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fng

post #1 of 5
Thread Starter 
Found this this morning, good info. Have a veni rump in the camp chef for dried venison, temp stuck at 147 for the past hr.....patience.
post #2 of 5
Welcome, glad ya joined us ! Post some pics of that venison when ya get a chance !
post #3 of 5

texas.gif  Good afternoon and welcome to the forum, from another sunny, windy and cool day in East Texas. Lots of great people with tons of information on just about  everything 

 

Gary

 

post #4 of 5

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #5 of 5
Thread Starter 
Pulled my veni Canadian bacon, internal was @156/7. 12"x3x1.5" sat in brine for 10 days,130 deg up to 180 to reach internal. Put it on the berkel and started slicing and noticed the center is grey towards the middle of the roast. Whaddid I do wrong.
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