Recent content by wetback42
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Happy New Year!!!!!
Mo HNTR, Thanks for the rub reciepe, maybe I'll try it on my next go-round with the smoker. I think i'm gonna go out this morning and try my luck with some rabbit, that sounds good for dinner. Later, Wetback. -
Happy New Year!!!!!
Not just a first screw up, almost a compleate waste of not only the first day of the rest of the year, but some good "critter" too. In my somewhat drowsey state at 4:45 in the morning, I had this great idea, what if I used my new (first generation weber performer with the fancy one touch... -
LOSS OF MY FATHER
Jeff, My tohughts and prayers, I lost my Father eight years ago. He was my employer, my mentor, my hunting partner, fishing buddy and best friend. There wasn't too many days that we didn't at very least, have coffie in the morning. I can tell you this, Your father isn't hurting anymore...- wetback42
- Post #20
- Forum: General Discussion
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new member
Welcome, if your not wanten that goose breast , send it my way. Thats some good eaten there, I had a friend, Ricky Vern Petersen, rest his soul, used to smoke the best goose breast you ever ate, We'd hunt in the morning, clean them a.s.a.p., and have them in the smoker by nine or ten in the... -
Happy New Year!!!!!
Thought I'd check in and see what's up so far this year, got up this morn. at 4:30 am so my venison hind 1/4 will be done fore the Rose Bowl. Got the Weber fired up, wraped the "critter" in it's bacon blanket, and put to bed for a long winters nap (abuot 10 hours worth, heavy sleeper). The... -
Cold Smoking
is that "dust" just saw dust, chips from a chain saw or maybe a combination, any ideas?- wetback42
- Post #11
- Forum: General Discussion
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cold smoking ????
Thanks Opus, I'll start brining tonight, (thurs.), should be ready for the weekend. Any sugestions as far as type of wood for smoking, I like apple for my goose breast, but maybe you have a more suitable wood for this job. Thanks again for the tips. Haven't ever been out that way, but I'm...- wetback42
- Post #4
- Forum: General Discussion
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cold smoking ????
Thank's GoFish, My Mama told me good things come to those who wait, and I'm in no hurry.- wetback42
- Post #2
- Forum: General Discussion
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cold smoking ????
This fall at "salmon slamin" camp one of the guys broke out a package of what he called "cold smoked venison", WOW!!! That was great, moist,tender and most of all, a complete mystery. Can anyone explain the process and possibly give me some pointers? Do I brine, how long, how long to smoke ...- wetback42
- Thread
- Replies: 5
- Forum: General Discussion
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Brine for Venison
Just did a hind 1/4 of my own, brined it in mortons quick tender with some tyme,garlic and some other herbs for 24 hours. Fired up my trusty weber, while she was warming up, i covered the "critter" top and bottom with some bacon and ten hours later the most tender, moist and tasty "critter"...
