Took four large muscles from the hinds of a deer,and brine cured them for four days.PS Seasoning maple brine.Smoked with maple for 9hrs.This is the results.Will slice them tomorrow,and they taste great.Tomorrows smoke will be 15lbs. of venison bologna.Back tomorrow with sliced pics.
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first time venison hind muscles for slicing
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Pretty work RD... worthy evenIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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That looks great. And can't wait to check out the bologna.
That's something I have yet to do. Smoked many and sliced to eat, but never cured one.S-M Misfit #16
If the women don't find you handsome, they should at least find you handy. ~ Red Green
It's a shame stupidity isn't painful.
GOSM Propane
CharGriller Kamado Cooker "The Akorn"
New Braunfels Bandera
UniFlame Gas Grill
Lil Chief
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Damn fine job! Bet that would be great fried up for breakfast or even just sammies. I gotta dig a couple of those out and give it a try.S-M Misfit #16
If the women don't find you handsome, they should at least find you handy. ~ Red Green
It's a shame stupidity isn't painful.
GOSM Propane
CharGriller Kamado Cooker "The Akorn"
New Braunfels Bandera
UniFlame Gas Grill
Lil Chief
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