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Discussion in 'Roll Call' started by diz36, Nov 23, 2014.

  1. Found this this morning, good info. Have a veni rump in the camp chef for dried venison, temp stuck at 147 for the past hr.....patience.
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome, glad ya joined us ! Post some pics of that venison when ya get a chance !
     
  3. [​IMG]   Good afternoon and welcome to the forum, from another sunny, windy and cool day in East Texas. Lots of great people with tons of information on just about  everything 

    Gary
     
  4. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     
  5. Pulled my veni Canadian bacon, internal was @156/7. 12"x3x1.5" sat in brine for 10 days,130 deg up to 180 to reach internal. Put it on the berkel and started slicing and noticed the center is grey towards the middle of the roast. Whaddid I do wrong.
     

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