Deer loins

[OU812]

Had some deer loins curin for a week makin some CB and Pastrami.
Pulled them out rinsed and dried.

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.

Now the seasonings.

Then the other side.


In front of the fan waitin for the smoker to come up to temp.

I smoked for 3 hr with Pecan and cooked with a cabnet temp of 250 then pulled when the IT hit 145

Now to let them rest in the fridge for a couple days to let all the flavors blend.

[classicrockgriller]

My wifie would shot me if I tried to do something with the bathstrap other than use it for fry.

It does look good.

[OU812]

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.

[classicrockgriller]

Been boning out deer all day long.

Might finish tomorrow.

[MPTubbs]

Look at you go OU!

That looks pretty damn good!

                     ;)

[seemore]

I agree with MPT!
Mrs S

[OU812]

Been boning out deer all day long.

Might finish tomorrow.

You done yet?  ;D

[KevinG]

Been boning out deer all day long.

It goes a little quicker if you use a knife.

[classicrockgriller]

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

[KevinG]

Hey, anything I can do to help out.

[OU812]

Got the loins cut up the other night. Man they were moist and tender.

The CB







The Pastrami







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?