- Feb 2, 2006
- 60
- 11
I've got a 1/4 of a deer shoulder in a brine.The brine is made up of,pickling salt,sugar,couple of basil leaves,crushed peppercorn and some berries[the name of the berries,seem to have escape me].I got this recipe off of the net.It said to brine overnite.I plan on smoking this tomorrow,my only day off of work.The butcher that cuts up my deer,said to use plenty of fat. I plan on making slits in the meat,and putting bacon in the slits.I will wrap the meat with bacon,and baste during the smoke.Any idea about how long this should take?I guess the shoulder is about3-5 lbs.What temp.should I shoot for?I'm thinking about using pecan for the smoke.Any suggestions or ideas will be welcome.
Thanks,Bill
Thanks,Bill