venison fajitas

Discussion in 'Wild Game' started by philthysmoker, Jan 17, 2008.

  1. philthysmoker

    philthysmoker Fire 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!!
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Your recipe sounds great; do you have any QView?

    Besides that how to smoke (temps and approx. times)?
  3. gramason

    gramason Smoking Fanatic OTBS Member

    Nice job, sounds good.
  4. kookie

    kookie Master of the Pit OTBS Member

    Sounds damn good. But where is the q-view? lol

  5. philthysmoker

    philthysmoker Fire 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
  6. richtee

    richtee Smoking Guru OTBS Member

    Taaaaasty! Love yer name too heh!

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