Had a small deer loin and felt like some dried deer to snack on and make some SOS for breakfast this weekend. Trimmed all the blue skin and any trace of fat then cured for a week. After the cure rinse and let dry uncovered over night in the fridge, put in a net and let dry in front of the fan wile the smoker came up to temp.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Oct25_0007.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Nov01_0001.jpg)
Smoked with 3 hr pecan, cabnet temp was 180 F the whole time, pulled out when the IT hit 150F then let cool and put back in the fridge for a couple days till the out side felt dry. Sliced some lastnight, man it was good.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Nov10_0004.jpg)
Still kinda moist on the inside.
OU, you were on a mission this weekend and looks like "Mission Accomplished"
Looks fantastic again.
Quote from: classicrockgriller on November 11, 2009, 03:49:51 PM
OU, you were on a mission this weekend and looks like "Mission Accomplished"
Looks fantastic again.
Wait till next weekend or should I say next week, got brisket, butt, 2 turkeys and a bunch of summer sausage and salami going on. I'm off all next week huntin and smokin and drinkin.
Quote from: OU812 on November 11, 2009, 03:54:23 PM
Quote from: classicrockgriller on November 11, 2009, 03:49:51 PM
OU, you were on a mission this weekend and looks like "Mission Accomplished"
Looks fantastic again.
Is that in the correct order? Mine was drinkin, some more drinkin, thinkin about huntin. ;D ;D
Wait till next weekend or should I say next week, got brisket, butt, 2 turkeys and a bunch of summer sausage and salami going on. I'm off all next week huntin and smokin and drinkin.
OU looks good. I tryed that one time someone gave me a lion did the same but bacon on the outside . need more loins mybe 10.5 can help me ???
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