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  1. idahoalan

    Brining Venison?

    Happy Thanksgiving all!  I followed J's recipe (pretty much)  with a moose roast as my contribution to the family dinner today.  24hr in the brine, 12 hours in the smoker to get 165 deg.  Super great flavor, but a little dry. 
  2. idahoalan

    North Idaho Greetings

    Hello Everyone,      I live in the North Idaho Panhandle, I enjoy fishing and hunting, and eating the bounty thereof.  Fathers day brought me a Masterbuilt Electric Smoker,  My Lil chief, which was given to me, will find a new home. 
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