Well....a relative newbie (attempting to do too much, probably!) starting the day with two venison quarters in the MES. I read through the threads and took a little of what I wanted and then also what the "family" is telling me to do, so we'll see how it finishes.
I'm attempting my first upload with pics - so here is what is started and more updates to come .... (also doing a boar ham)
After one hour - added bacon
When I got home from church - pulled it out (as afraid it had gone too long)
Couldn't wait to sample it (of course!) - so here is the two slices I tested, minus a bite, lol. It is now resting, wrapped in foil, wrapped in a towel, in a cooler.
Definitely a do it again, already. I simply used garlic power, herbs de provence, coarse ground black powder, paprika, and a small amount of cayenne. You can tell from this picture that it is defintely not too dry.
Smoked with hickory charcoal, with a little cherry and hickory wood. Total smoke time - 6 hours. At this point, wouldn't change a thing - will update if I change my mind.
I'm attempting my first upload with pics - so here is what is started and more updates to come .... (also doing a boar ham)
After one hour - added bacon
When I got home from church - pulled it out (as afraid it had gone too long)
Couldn't wait to sample it (of course!) - so here is the two slices I tested, minus a bite, lol. It is now resting, wrapped in foil, wrapped in a towel, in a cooler.
Definitely a do it again, already. I simply used garlic power, herbs de provence, coarse ground black powder, paprika, and a small amount of cayenne. You can tell from this picture that it is defintely not too dry.
Smoked with hickory charcoal, with a little cherry and hickory wood. Total smoke time - 6 hours. At this point, wouldn't change a thing - will update if I change my mind.
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