Time and Temp procedures for smoking meat.

Discussion in 'General Discussion' started by bean vog, Dec 18, 2013.

  1. Help.....   Plenty of recipes   but not much detail on cooking time and tempitures.

    I need some advice...  I just tried making Venison Dried Beef using POP's brining recipe.  The center of my meat ended up mealy or mushey   what ever word you prefer.  I used a deer backstrap.

    sugestions welcomed
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Was it mushy from slicing thin or just plain old mushy? I found out the hard way with a sirloin tip roast it must be sliced almost frozen with a slicer. What was your final IT?
     
  3. It was just old mushy.   IT was 165 when I took it out of the smoker to cool down.
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    I don't know what happened. I did the same procedure as you with Pops' brine but with the hind quarter roasts. I don't know if it turned mushy because the back strap is so tender? Hopefully someone will come along that knows the answer.

    Here is the thread from my smoke

    http://www.smokingmeatforums.com/t/131711/cured-venison-ham-s
     

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