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Recent content by eaglewing
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Well, I've got so many big roasts from my other buck that I was thinking this method would work again. I don't know why it wouldn't really.
One thing I will add, when they came off the smoker at 155° IT they were hard as a rock. But when wrapped and allowed to cook/steam the meat was amazing...
We hunt on 100+ acres in Perryville/St. Gen, the county line goes right thru the property. Butts up to a Mark Twain forest, we see big and small.
They were actually small from a early season doe with my bow.
Using this recipe as a guide only...
Got my 2 small doe front quarters... Put my sticky binder on and Fav Venison Rub from Hi Mountain
On the Traeger @ 250° for little over 2 hours... (smoke tube was running also)
Couple hours in and they were in the mid 150s IT...
Into the Turkey...
I'm glad you had a good time, the food was awesome for sure.
You cannot pay for good memories like this so chalk it up as one to be talked about for years. You did good 'dad'!!!
That's great to hear, I loved it too... I have several of their "jerky making" kits... can't wait to try them out.
I'm a big fan because I think they know there stuff when it comes to venison.
Thanks to @Buckeyedude , I did some backstrap and a 50/50 beef/venison Meatloaf.
Took everything out of freezer and it was thawed in no time.
Backstraps were coated in a mustard ham glaze for a binder, and completely surrounded with the rub in the pic.
2 lbs Meatloaf prepped:
Sitting in...