Hi all. This is a report on my first smoke and my first post other than the introduction on roll call.
My main reason to get a smoker and finding this site was to make dried chipped venison for S.O.S.
I bought a plain Jane smoke Hollow electric smoker and some hickory wood chips and started looking for Tender Quick, which I couldn't find in a store so I bought it on ebay.
I also started reading posts on here about smoking and got the 5 day smoking lessons via email here as well.
I didn't have everything I wanted before trying this as I ordered a digital thermometer and it didn't arrive in time for this holiday weekend. and I also was waiting for an a-maze-n smoker but it's sitting in Gettysburg at the UPS depot because of my late ordering before Thanksgiving. So I decided to wing it with what I had.
I tried as best I could to follow Bearcarvers way of doing this because it worked for him and I just happened to have 4 two pound hind quarter roasts to smoke/dry.
Hopefully here are some picks.BTW: We had this for breakfast this morning and it was great.
Well, that's not where I wanted the pic to be but at least it's on here. The same thing happened. Anyone know why? I put the cursor below the text. Here we go again..
At least there is some sort of Qview in the post.
Anyway, My wife loved it and that's all that matters to me as the main reason I decided to make this myself was because the way our local butchers made it way too salty. This had some salt of course but was much better.
I'm deeming this a success. Next up, Sweet Lebanon style venison bologna.
I absolutely love the way my two Butchers make this so It's going to be a while until I find a recipe that is anywhere near as good. I'm sure it will be a tasty journey.
