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venison fajitas

post #1 of 7
Thread Starter 
Yesterday I smoked a deer hind quarter, 1 section sliced and made into jerky smoked for 3 hours it was great the other 2 sections marinated for 2 days in, Smoked Deer Ham

1 – 5 pound
venison butt, neatly trimmed.
½ cup worcestershire sauce
1 cup prepared Italian salad dressing
1 tablespoon cayenne pepper
1 tablespoon kosher salt
1 cup chopped onions
½ cup soft butter or olive oil

turned out good, I took the left over hams and sliced tin added onion and red bells sauted with a little beer and some cumin,salt ,pepper,and some kansas city cowtown steak and grill season (that is my favorite) and made fajitas, fantastic!!
post #2 of 7
Your recipe sounds great; do you have any QView?

Besides that how to smoke (temps and approx. times)?
post #3 of 7
Nice job, sounds good.
post #4 of 7
Sounds damn good. But where is the q-view? lol

post #5 of 7
Thread Starter 
I smoked the boneless hams for 6 hours at 225 untill internal temp was 145 then wraped in foil and let rest for hour.

I am still trying to figure out how to q-veiw, when I upload pic it says pic to big. I think I have to set my camera to the lowest setting
post #6 of 7
Taaaaasty! Love yer name too heh!
post #7 of 7
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