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Too much meat in the freezer so I made a little room. I got 2 hog quarters my brother-in-law gave me and a venison quarter I had left over from processing last week. I let them marinate just under 20hrs. Smoking them with hickory and a little apple in the MES 40.
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Thank you all very much. The water was drained daily but I think the explanation is correct. These pieces of meat were at the bottom of the cooler which exposed them to the water, they smell absolutely fine so I think I am in the clear. It's my first time processing myself. Last thing I wanted...
I just took this Buck off the ice and I noticed the smaller pieces are a dark color and the quarters came out still red. Is this because the blood is completely drained out of the venison or has some of it gone bad. The ribs and smaller pieces are not a pretty pink/red anymore.
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I have gotten a wild hair due to this forum and for the first time ever I am going to attempt to process my own venison. I am so very confused on the curing part. I see many members who use no cure at all and some who swear by it. I have searched for MTQ everywhere and cannot find it at any...
I know I'm late getting in on this but can I still help? Its a great thing you guys/gals are doing. May God Bless you all in ways that bring you as much peace and happiness as you are selflessly giving to others.
Wow Bear those pics almost made me lick my iPad. I have been waiting to find a good deal on some myself. I might try Costco and see what they have.
Its 30min past midnight and I should probably get off the forum because all these pics are making me hungry.
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