Recent content by bruce kraemer

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  1. bruce kraemer

    Smoking a brined roast

    Yes I used cure. I want it to come out like a Ham but out of venison to be served cold at a game diner.
  2. bruce kraemer

    Smoking a brined roast

    I brined a boned hind roast of a medium size whitetail doe. Now I want to smoke it. Any suggestions on temp and time? I have a 30" Masterbuilt Elite and it holds temp perfectly.
  3. bruce kraemer

    Pheasant boneless and skinless?

    Came out very nice and moist. Key is don't over cook. Pen raised birds not gamey at all but I like gamey. Also have done skinless chicken this way. I got the brine off this site somewhere and just added the spices Brine was per gallon of water 1\3 cup kosher salt 1 cup sugar 1 cup brown...
  4. bruce kraemer

    Pheasant boneless and skinless?

    Got a new propane Masterbuilt Sportsmans Elite. Smoked a big batch of boneless skinned pheasant last night for an upcomming game diner this weekend. Brined it for 48 hrs in Salt, Sugar, Brown Sugar, Cummin, Ground Corriander. Then applewood smoked for 1 & 1\2 hr. Came out excellent.
  5. Pheasant boneless and skinless?

    Pheasant boneless and skinless?

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  9. bruce kraemer

    Pheasant boneless and skinless?

    I'm looking for good brine recipes for brining and smoking Pheasant? Tried it before but it's easy to dry out. I'm doing a big batch of about 14 birds breast and thighs for a game dinner. I have a new propane Masterbuilt smoker that I will be trying out. Going to do a test run first with a small...
  10. bruce kraemer

    Curing Salts For Sausage Making

    Curing Salts for Sausage Making The following list contains cures that are commonly used in the United States of America. Instructions for use are given for sausage only.   CURING SALTS CURING SALTSDESCRIPTIONHOW TO USE CURING SALTS In general Though salt has properties that can cure meat...
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