Re: Smoke Day
[Re: Pike River]
#7026789
10/25/20 07:43 AM
10/25/20 07:43 AM
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Joined: Dec 2011
Posts: 10,404 MT
snowy
trapper
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trapper
Joined: Dec 2011
Posts: 10,404
MT
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Pike River >>> so I see that you brined it over night then on smoker for 3 hours @ 200 degrees, right? Then you wrap it in tinfoil and let it set for a while, is that correct, and the processes is done?
I would of thought that would of taken a lot longer in the smoker to be ready to eat.
Looks very good!
Give me a fish, I will eat for a day. Teach me to fish, I will eat for a lifetime
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Re: Smoke Day
[Re: snowy]
#7026853
10/25/20 08:50 AM
10/25/20 08:50 AM
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Joined: Oct 2018
Posts: 5,570 Dunbar, Wisconsin
Pike River
OP
trapper
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OP
trapper
Joined: Oct 2018
Posts: 5,570
Dunbar, Wisconsin
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Pike River >>> so I see that you brined it over night then on smoker for 3 hours @ 200 degrees, right? Then you wrap it in tinfoil and let it set for a while, is that correct, and the processes is done?
I would of thought that would of taken a lot longer in the smoker to be ready to eat.
Looks very good! Spot on Snowy. Venison is so much flatter and leaner than pork so you don't want it to go as long. There was a little bit near the bone that wasn't done but I rather have that than a huge hunk of jerky. It was still sinewy but the meat separated from the sinew very easily when pulling it apart. Next time I do it I will let it rest longer.
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Re: Smoke Day
[Re: Pike River]
#7026868
10/25/20 09:06 AM
10/25/20 09:06 AM
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Joined: Dec 2011
Posts: 10,404 MT
snowy
trapper
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trapper
Joined: Dec 2011
Posts: 10,404
MT
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Thanks for the confirmation.
I have a friend that is going to build a smoker house. I want to try to get one built next summer as well. I remember many old times having smoke house as a kid and I can still remember the awesome smell of smoking their own meat.
Give me a fish, I will eat for a day. Teach me to fish, I will eat for a lifetime
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Re: Smoke Day
[Re: snowy]
#7026908
10/25/20 09:47 AM
10/25/20 09:47 AM
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Joined: Oct 2018
Posts: 5,570 Dunbar, Wisconsin
Pike River
OP
trapper
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OP
trapper
Joined: Oct 2018
Posts: 5,570
Dunbar, Wisconsin
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Thanks for the confirmation.
I have a friend that is going to build a smoker house. I want to try to get one built next summer as well. I remember many old times having smoke house as a kid and I can still remember the awesome smell of smoking their own meat.
You'll love it. The smoke is its own seasoning. I prefer to smoke with slightly green wood. Not fresh but still green, only cut a few months ago. I think the tannins and moisture really add something.
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