So I took the football roasts from the little buck I shot this fall and tried Bearcarver’s method, more or less. I couldn’t find Tenderquick anywhere, so I just used the Diggingdog calculator with cure #1. I put them in the refrigerator on November 27 and took them last night (December 8). Each chunk was 2 pounds 4 ounces and just under three inches at the thickest point.
I took them out and dried them off, then left them uncovered in the refrigerator overnight. This morning I rubbed them with pepper, garlic powder, and onion powder.
I loaded up a full AMNPS with apple pellets and lit it up. I preheated my smoker to 130, which in my POS Masterbuilt means anywhere from 80 to 175. I put in an aluminum foil heat baffle over the tray and put both roasts on the top rack.
Checked on it after an hour; the AMNPS was out and the temp was 39. Restarted.
After three hours in the smoke, I turned the meat over and switched places.
10 hours in. AMNPS burned out. Temperature was 140. Loaded the AMNPS with apple pellets again and let it go overnight.
I pulled them out after a total of 23 hours in the smoke. I let them cool in the refrigerator for about four hours, then sliced the end off one. The colt and flavor were great, but the texture is a little soft inside. I think I’ll hang them in the back bedroom for a few days and hope they’ll firm up a little.
I took them out and dried them off, then left them uncovered in the refrigerator overnight. This morning I rubbed them with pepper, garlic powder, and onion powder.
I loaded up a full AMNPS with apple pellets and lit it up. I preheated my smoker to 130, which in my POS Masterbuilt means anywhere from 80 to 175. I put in an aluminum foil heat baffle over the tray and put both roasts on the top rack.
Checked on it after an hour; the AMNPS was out and the temp was 39. Restarted.
After three hours in the smoke, I turned the meat over and switched places.
10 hours in. AMNPS burned out. Temperature was 140. Loaded the AMNPS with apple pellets again and let it go overnight.
I pulled them out after a total of 23 hours in the smoke. I let them cool in the refrigerator for about four hours, then sliced the end off one. The colt and flavor were great, but the texture is a little soft inside. I think I’ll hang them in the back bedroom for a few days and hope they’ll firm up a little.