Time and Temp procedures for smoking meat.

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bean vog

Original poster
Jan 24, 2012
Harrington, DE
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
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?
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