Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bassadict69

    Target IT for venison roast?

    I wish I had a cooler and could hang my deer for a week before processing!
  2. bassadict69

    Target IT for venison roast?

    Mine sometimes sit in an ice chest of ice water for up to a week, draining the bloody water a couple times a day. I left til 165, let it sit for about 30 minutes before slicing...it was still pretty juicy and tasted good. Had I pulled it earlier, I know for sure the family wouldn't have ate it.
  3. bassadict69

    Target IT for venison roast?

    I cut into it at 150 and it is much bloodier than I care for...
  4. bassadict69

    Target IT for venison roast?

    I have a venison roast I injected with beef broth, seasoned up and wrapped in bacon. It is on the smoker at 275 degrees. It is being smoked by a mix of pecan and apple pellets. What IT am I shooting for?
  5. bassadict69

    Dr. Pepper and Jalapeños Venison Jerky

    Did you smoke the jalapeno slices also? I finally dried mine today in the MES and dried the jalapeno slices also. Turned out great!
  6. bassadict69

    Dr. Pepper and Jalapeños Venison Jerky

    I have some of this marinade cooling now...I plan to soak some venison overnight, then smoke with apple wood.
  7. bassadict69

    Database for smokes?

    Definitely! Thanks!
  8. bassadict69

    Database for smokes?

    It seems like everytime I smoke, I have to look up the IT's I am shooting for. I also seem to be hit or miss with my smokes so I am hoping to find some sort of database I can use or create to log info, prep notes, times, temps, etc for my cooks. Anyone use or do something like this?
  9. bassadict69

    Small whole hog...

    I talked to a guy yesterday that says to wrap after the first hour...says a small one doesn't take any smoke after that anyway.
  10. bassadict69

    Small whole hog...

    If I remember right, I pulled it off at IT of 168 in the front shoulders. I did not brine but did inject with apple juice and ACV and never wrapped. I sprayed every hour with apple juice. I don't remember how long it was on for, but entire cook was at 225. It wasn't just dry, it was almost...
  11. bassadict69

    Brisket night cook?

    Thanks everyone for the help!
  12. bassadict69

    Brisket night cook?

    If I cook at 250, I should be ok? I just don't want it to cook to fast. I don't have much brisket experience so I want to get it right this time!
  13. bassadict69

    What is everyone paying for choice packers?

    $1.99/lb at Kroger last week...I think they were Choice though
  14. bassadict69

    Brisket night cook?

    I have a 12.7 pound brisket that I am thinking about putting onto the smoker one evening before bed and smoking all night, get up the next morning and wrap and finish it off. I will be using a MES40 with AmazN smoker tray. Is this doable? Or will it need to be wrapped sometime during the night?
  15. bassadict69

    Small whole hog...

    Thought I updated this...this little piggie dried out on me! I will be trying it again soon!
  16. bassadict69

    Small whole hog...

    I live in Benton, I hunt between Minden & Homer.
  17. bassadict69

    Small whole hog...

    This is in Nw Louisiana. I have a corral trap also, they are now shying away from it! We have trapped quite a few also!
  18. bassadict69

    Small whole hog...

    The larger ones I kill get made into breakfast sausage or smoked sausage. I am just now getting into trying to smoke the littler ones since that is all I am seeing. The big ones stay out of sight for the most part!
  19. bassadict69

    Small whole hog...

    The second pic was after driving the posts into the ground, but before fixing the feeder and putting it back into place.
  20. bassadict69

    Small whole hog...

Top Bottom
Back
Clicky