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  1. D

    Ham extravaganza

    2 bear roasts. 5 deer roasts. 2 deer hindquarters. Brined 8 days and injected. Smoked 8 hours. Finished on grill just to get to final temp. Venison holds more salt than bear... meat is more dense. Comparable to good salt cured ham. Bear ham has more marbling and is far superior.
  2. D

    Venison ham

    First time trying this. Have been brining a hind quarter since Christmas day, injecting every other day. Pretty simple brine... kosher salt, brown sugar, maple syrup, some spices, little bit of pink salt. Smoked today for about 9-10 hours on hickory. Some of the juiciest ham I've ever had...
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    PA meets Montana. Smoked Muley

    Took a hunting trip to montana in November and brought home a nice muley buck. Ate the first cut today (besides a heart cheesesteak the day after), smoked at 225 on hickory until IT hit 130. Delicious. Forgot to take photo of sliced, too busy picking at it. Currently have a whitetail hind...
  4. D

    New. Temp regulator

    New member here, been using various R2D2 looking cheap charcoal "smokers" over the years. Spring quarantine allowed me to build a my own smoker using a 1950s upright freezer and a salvaged 1500W element. Runs about 225 to 250 as is. Looking to drop the temperature down to 180s or lower for...
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