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  1. danglin’angler

    A couple first’s

    Well here we go after consulting with a couple guys here @Bearcarver and @indaswamp my meat is finally on the smoker ! A few primals from a Michigan whitetail doe , salted with tq resting for 11 days then rinsed and soaked with fresh water for a couple hours then layer out to dry overnight...
  2. danglin’angler

    New Guy

    Hello smokers, New to the forum I’d like to discuss &gain information and techniques on salting , brining large pieces and of venison.
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