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Time and Temp procedures for smoking meat.

bean vog

Newbie
8
10
Joined Jan 24, 2012
Help.....   Plenty of recipes   but not much detail on cooking time and tempitures.

I need some advice...  I just tried making Venison Dried Beef using POP's brining recipe.  The center of my meat ended up mealy or mushey   what ever word you prefer.  I used a deer backstrap.

sugestions welcomed
 

woodcutter

Master of the Pit
OTBS Member
3,323
163
Joined Jul 2, 2012
Was it mushy from slicing thin or just plain old mushy? I found out the hard way with a sirloin tip roast it must be sliced almost frozen with a slicer. What was your final IT?
 

bean vog

Newbie
8
10
Joined Jan 24, 2012
It was just old mushy.   IT was 165 when I took it out of the smoker to cool down.
 

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