We had some venison back straps and I knew that OU812 (Curt) had a CB recipe using venison.
Here they are, after being brined for 7 days, rinsed then set overnight in the 'fridge:
(http://i438.photobucket.com/albums/qq101/seemorephoto/6ecb50d4.jpg)
Smoked them for 3 hours using hickory, the continued cooking until they hit an IT of 145.
(http://i438.photobucket.com/albums/qq101/seemorephoto/0fc4b8ae.jpg)
We then wrapped them in plastic and set them in the 'fridge for three days:
(http://i438.photobucket.com/albums/qq101/seemorephoto/b989bcf6.jpg)
After three days, we sliced. We had two platefuls, but we gave one away.
(http://i438.photobucket.com/albums/qq101/seemorephoto/c61129ee.jpg)
Thanks again Curt! Good recipe!
seemore
Your welcome my friends.
Them back straps look great,,,,,,,,,,I know they taste great. ;D
You guys like SOS?
That stuff makes some really good SOS on a couple slices of potato bread toast.
Dont know why we called it Sh!t On a Shingle but I love the stuff.
I think some folks call it chipped beef. ::)