Recent content by Mofatguy

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  1. Mofatguy

    Cured and smoked deer roast

    1 tablespoon per pound TQ 2 tablespoons per pound brown sugar Rubbed onto meat in ziplock bag , flipped every day for 14 days. Thickest part of meat was just a smidge over 2”.
  2. Mofatguy

    Cured and smoked deer roast

    I intend to eat it as a sandwich or a wrap!
  3. Mofatguy

    Cured and smoked deer roast

    Sliced pictures
  4. Mofatguy

    Cured and smoked deer roast

    Gotta wait for that until tomorrow night….. is I remember!
  5. Mofatguy

    Cured and smoked deer roast

    Simple deer roast cured 14 days with Morton TQ and brown sugar. Rubed with black pepper , onion and garlic powder. Smoked with applewood pellets at 225 to 165 IT. This is simple and really good.
  6. Mofatguy

    Finally got bacon again!

    Thanks! I’ve had better color in the past but but this ain’t bad for as hot weather as it is although today stayed under 95!
  7. Mofatguy

    Finally got bacon again!

    Been a long time since I’ve been able to get some homemade bacon smoked! 2 whole pork belly I bought from Costco at $2.99/lb. Cured 14 days and then smoked for 6 hours with applewood pellet not letting the meat get above 120 degrees internal temp. Definitely not cooked but will be when fried...
  8. Mofatguy

    Not exactly new just been awhile

    Like it says. I think last time I checked in was maybe November of last year? Don’t see many members I remember. Assuming they have either stopped posting or passed away. Like the new layout! Maybe I’ll find time to get back into some serious smoking and posting again soon. Been wanting to...
  9. Mofatguy

    1st for this season

    Been awhile I’ve posted anything. This is the first for this season. Applewood pellet, mild cheddar, mozzarella, Gouda, Colby jack, pepper jack
  10. Mofatguy

    Beef/Venison Lebanon Bologna

    Berkel slicer.
  11. Mofatguy

    Beef/Venison Lebanon Bologna

    A buddy of mine that has been smoking meats from way back used to live in New Jersey. He traveled a lot into the Amish country where the Lebanon bologna originates. He tasted this and said it taste real close to the real thing without the tang.
  12. Mofatguy

    Beef/Venison Lebanon Bologna

    Made with 5 parts beef, 2 parts deer. Excalibur seasoning per instructions. Insta cure 1 per digging dog calculator. Stuffed in red bologna casing smoked for 5 hrs applewood pellets in amazin tube and finished without smoke at 185 to IT 155degrees. Total time in smoker 13hrs. Called for...
  13. Mofatguy

    You might want to buy a cow

    For me, I was fortunate to finally find a walk in cooler after years of watching for one to hang deer in we kill every year. Plan was to also kill a hog when needed. Hadn’t really planned on beef, but like everyone else can’t get in to butcher shop when needed. So now I also butcher our beef...
  14. Mofatguy

    1st time butchering beef

    I got 127 (or8?) pounds of burger, both briskets, a couple chuck roast, and one side of boneless ribeyes out of her. I packaged the burger straight off my LEM grinder into the plastic 1lb burger bags. Looking for a thicker pruning blade for the sawzall. Did get a cheap battery powered sawzall...
  15. Mofatguy

    Simple back bacon smoked

    Didn’t write it down. I use the calculator on my phone and just plug in the weight of the meat hit calculate and leave the screen up until done, re-enter and start over for next piece of loin
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