Recent content by drb111
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Morton's tenderquick help please?
Perfect...thanks guys. Sounds like 1.5 tsp for 1 lb ground and 1 TBS for 1 lb roasts or solid cuts...Will let you know how the summer sausage turns out. Merry xmas. -
Morton's tenderquick help please?
Merry xmas! I'm pretty good with the search feature, but got even more confused. I'm interested in making some summer sausage using ground venison and some pork...probably 2-5 lb batch. There are plenty of recipes out there, but concensus on tenderquick is all over the map. Is it 1.5 tsp or... -
venison question?
Yeah...my advice to the poster was assuming his deer is among the 99%+ of the national population that does not have the disease. -
venison question?
it will dry out...no question. You only want to smoke a backstrap or venison roast to about 145 internal for medium rare to medium. It is wonderful and juicy. I soak mine in a soy based marinade overnight...air dry to room temp and smoke at 225 with a small amount of hickory. remove when... -
Venison roast cookshack first cook
Must be an east coast marinade. You can buy it on amazon for less than $4 a bottle. It is mostly soy sauce with other goodies, but you are correct. That is all I do. Soak overnight and then airdry. 225 till 140 internal. I would lay some bacon over it, if it is a larger roast. Congrats on... -
Venison roast cookshack first cook
I did not wrap in bacon, although I have in the past. This was a very small roast and only took a little over 2 hrs to reach 145. I would have wrapped bacon around a larger roast. This is a go to recipe and always delivers. I almost didn't get a pic! Soak overnight in allegro hot n... -
http://i1011.photobucket.com/albums/af238/drb111/5
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Venison roast cookshack first cook
Small venison roast overnight in allegro hot n spicy. Cookshack at 225 till internal is 145. I have done this before on my GOSM and it's wonderful. 1 piece of hickory. Will post pic of finished....I love this smoker. Butt next weekend. You can't read the pic but it says 225 and 129 internal. -
http://i1011.photobucket.com/albums/af238/drb111/5
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http://i1011.photobucket.com/albums/af238/drb111/5
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Sorry, nothing new- nailed the pulled pork in GOSM yay!- pics
7.5 lb boston butt from BJ's- ($11)- trimmed fat off bottom side 1- rub yellow mustard, bone sucking sauce dry rub and seasoning- overnight 2- apply a little more dry rub AM- let sit room temp 30 mins. 3- soak hickory chips in water, drain off 4- get GOSM to 225-275 and put butt in over... -
Best way to prepare Venison Back Straps?
http://www.smokingmeatforums.com/for...ad.php?t=86248 Here is how I do them very often. Delicious...don't need to marinate overnight- just a few hours Oh yea- do remove the membrane/ silver skin -
Venison backstrap with qview
I did not wrap in bacon and have found @ 140 internal that the meat is plenty juicy, but bacon would be wonderful
