deer n bass

[in. pred]

soaked a deer roast in my soy brine 2 days. it was the flat muscle on the hind. also put some bass steaks in a sweet soy based brine over night. both went in the smoker at 9am. the deer roast was at 133* and removed at 11am. i put the trimmed edges in the brine also and smoked them for jerky experiment. id say its a good mix. it could have stayed in there though to dry out more. it was great just sliced like it was though too. wouldnt keep with that much moisture still in it.

the roast med rare all way through. not as much moisture in it as when taken off at the correct time, but not dry by any means. girls that dont like blood would enjoy this chew. lol i prefer to take it out when it reaches 125* and tent it. moisture runs out of it then. i was working on the boat trailer and caught it at 133* luckily! used all mesquite wood for smoke running at 180-220*

the thin jerky pieces still retained moisture and were tender. werent overly smoky/salty either like i feared.

ill just let the fire burn down until take the fish out. it will still be moist inside because i brined it and let a pellicle form good. fish are easy to smoke compared to the lean deer meat.

 

[smokerjim]

Looks really good

 

[JLinza]

Lookin darn good

 

[tallbm]

soaked a deer roast in my soy brine 2 days. it was the flat muscle on the hind. also put some bass steaks in a sweet soy based brine over night. both went in the smoker at 9am. the deer roast was at 133* and removed at 11am. i put the trimmed edges in the brine also and smoked them for jerky experiment. id say its a good mix. it could have stayed in there though to dry out more. it was great just sliced like it was though too. wouldnt keep with that much moisture still in it.

the roast med rare all way through. not as much moisture in it as when taken off at the correct time, but not dry by any means. girls that dont like blood would enjoy this chew. lol i prefer to take it out when it reaches 125* and tent it. moisture runs out of it then. i was working on the boat trailer and caught it at 133* luckily! used all mesquite wood for smoke running at 180-220*View attachment 721016

View attachment 721018

the thin jerky pieces still retained moisture and were tender. werent overly smoky/salty either like i feared.
View attachment 721019

ill just let the fire burn down until take the fish out. it will still be moist inside because i brined it and let a pellicle form good. fish are easy to smoke compared to the lean deer meat.

This looks fantastic and I bet that mesquite flavor on the venison was great! Since to me properly cared for and deer taken from areas where they have good food to eat (and does) taste like super lean beef and mesquite is the best beef smoke :D

 

[jcam222]

Looks good to me! I'd love a plate of that deer

 

[in. pred]

thx guys appreciate it.

indeed tallbm, mesquite is all i use for deer and ducks! perfect smoke for them both. imo and many other things too in moderation/combination.

 

[BrianGSDTexoma]

AWESOME! Nailed it. Man I would love to sit down to that.