Recent content by zacw

Probably was still frozen in spots.   I smoked a bird for Christmas, that really came out well. Usually brine for at least 16 hours. Smoke at 235, pull when I.T. hits 165.

Best I've seen yet. I plan on smoking a 13 pound bird tomorrow, with a twist . I going to place a fat ham over the bird to drip as I smoke. Wish me luck 

I have tried this before, and it always comes out tough. Good luck on your adventure,  I'll be watching for your outcome.

What temperature do you cook at, and what temp do you pull at?

Well, here is my 2 cents worth. First of all I'm not a doctor, and don't know what exactly happens to the carcass after you kill any animal, but I do know it does become less tough with age.. I have taken many deer in my life, and from my experience it seems to me the animal should be aged...

I took a nice doe with my bow last week, and wanted to smoke a shoulder instead of the usual sausage, or hamburger. I think it came out pretty well. Here is what I did: 1. I let the meat sit in a cooler for 10 days at around 40 deg. 2. Washed shoulder, dried, and injected with 1 1/2...

What's does   ABT  stand for?   (I'm new)

I'm new as this so I'll appreciate any  help. Where can I get any soy protein?   And where can I get the recipe you used? Your hot dogs looked great.

Looks great, very professional. How much fat would I use if I was using deer meat?

Do you have a recipe for a mild breakfast sausage, that's not sweet, and not too hot. Primarily using venison.  I'm new at this, hope you can help. 

I will definitely try that.     I have always ground it up for hamburger, or sausage.   Last time I roasted a shoulder in the oven it came out great .I put the deer shoulder in a pan, add 3 cups chicken broth.  Seal with aluminum. Bake for 6 hours at 200 deg. Be sure and seal everything in the...

Has anyone had any luck with whitetail deer shoulder?   I do a pretty fair roast in the oven, but would really like to smoke one.