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On vacation....screwing around qView

post #1 of 5
Thread Starter 

I have some squirrels and a few pounds of venison in the freezer. Hmmmmm, sounds like something that might be interesting in the smoker. I have nothing to lose so a little test session is in order.


We'll see how the venison fatty turns out....









After a little rest in the fridge



I think this is risky....but we'll see how the squirrel turns out. I soaked it in a brine concoction over night. A little bacon to add some moisture.





If it's no good oh well. I needed something interesting to do today. It was quite a bit of work.

post #2 of 5

Hey Damon, my neighbor is missing her two cats. . . oh wait-you said they were squirrels-sorry my bad


I'm looking forward to the finnished results?


post #3 of 5

Nice!  How'd the squirrels turn out? 

post #4 of 5

I tried to smoke squirells once, and I fell asleep and ended up smoking them until they were squirrel jerkey, so I still have no idea if they are good or not.  I will be watching this one.

post #5 of 5
Thread Starter 

Ok, the jury is still out. Being my first try at both of these dishes I'll not condemn them just yet.


The venison fatty is a novel idea. There are several things I didn't like about it. First the ground venison was given to our family by one of our neighbors. I've tried cooking it several different ways and have not been satisfied with any of the final products. When I have venison ground up I get some pork added to it. This stuff is 100% venison. I should have taken that into consideration and wrapped the whole thing in bacon or cut it with some pork. It tasted like is ground up very fine, like it was going to be used to make jerky. The consistency is all wrong.


Second, the venison burger was very gamey. I have shot many deer in my life and if treated properly after the kill, they tasted wonderful. Since I wasn't the one who harvested this deer I will assume it wasn't handled the way I would have done it. Oh well, with the right combo of other meat products and paying a little closer attention to the smoker (I was cutting the grass) I think I can do better with my final pound of venison burger.


The filling was excellent! I would only change 2 things about that.....More cheese and bacon on the outside.


Here is what it looked like....




The squirrel was a little more challenging as far as the smoker goes. It tasted great but it took a really long time to get it to fall off the bone. I smoked it for 2 hours @ 240 or so and then foiled it with some apple juice, onions and jalapenos. I took it out after 2 hours in the foil and checked it out. It wasn't tender enough. Back in the smoker for another 2 hours. That did the trick took another 2 hours....a lot longer than I though it would take. The only thing I didn't care for was how stringy the meat was. It was tender but too stringy for my taste. Once again the texture gets me.


Next time I'll smoke for less time before I foil, use a little higher temp and pay attention instead of tending to distractions.


The final product looked pretty good....




All of the food was edible so it wasn't a totally wasted day. I have 3 squirrels and 1 pound of venison burger left. As long as the final product gets better each time I'll be happy.......I think both of these products have potential.

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