Had some deer loins curin for a week makin some CB and Pastrami.
Pulled them out rinsed and dried.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan30_0001.jpg)
Put 2 on the rack in front of a fan to form a pellicle and rubbed 2 of them with CYM to hold on the seasonings and help form a bark.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan30_0002.jpg)
Now the seasonings.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan30_0005.jpg)
Then the other side.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan30_0006.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan30_0007.jpg)
In front of the fan waitin for the smoker to come up to temp.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan30_0009.jpg)
I smoked for 3 hr with Pecan and cooked with a cabnet temp of 250 then pulled when the IT hit 145
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Jan31_0022.jpg)
Now to let them rest in the fridge for a couple days to let all the flavors blend.
My wifie would shot me if I tried to do something with the bathstrap other than use it for fry.
It does look good.
I got 2 full shelfs of back strap in my freezer.
Thats part of the deal if I skin and proses your deer I get the back straps.
Been boning out deer all day long.
Might finish tomorrow.
Look at you go OU!
That looks pretty damn good!
;)
I agree with MPT!
Mrs S
Quote from: classicrockgriller on February 01, 2010, 04:48:44 PM
Been boning out deer all day long.
Might finish tomorrow.
You done yet? ;D
Quote from: classicrockgriller on February 01, 2010, 04:48:44 PM
Been boning out deer all day long.
It goes a little quicker if you use a knife.
Quote from: KevinG on February 02, 2010, 11:55:12 AM
Quote from: classicrockgriller on February 01, 2010, 04:48:44 PM
Been boning out deer all day long.
It goes a little quicker if you use a knife.
Thanks for those kind words of wisdom KevinG.
I'll try that next time. ;D
Hey, anything I can do to help out.
Got the loins cut up the other night. Man they were moist and tender.
The CB
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Feb06_0001.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Feb06_0003.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Feb06_0006.jpg)
The Pastrami
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Feb06_0002.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Feb06_0004.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/meat/Feb06_0005.jpg)
All the end pieces and enough to make some sammies went in the fridge and all this in the freezer for a later date.
Did I say how tender and moist these are?