A little drying time before I put the smoke to it. 30 lbs of Kansas Deer. It's been soaking up the flavors and cure for a few days now.
Used the High Mountain Kit with extra garlic, pepper, and a bit of soy sauce. I'll smoke it for a few hours and then dry it out at about 140 or so. It could take a while for some of it that was cut pretty thick. Tried the same thing last year with great results.
Jim
Used the High Mountain Kit with extra garlic, pepper, and a bit of soy sauce. I'll smoke it for a few hours and then dry it out at about 140 or so. It could take a while for some of it that was cut pretty thick. Tried the same thing last year with great results.
Jim