when a plan comes together. last wk i took 2 small(3lbs ) venison roasts and injected them with a sugar cure from curlyes sausage kitchen.let them sit for 7 days and threw them in the smoke vault today for the best dried beef(venison)i've had in years
the vault worked wonders today /starting out at 8 below and ending at10 above.i smoked them for 1 hr at 130deg went up to 150and added smoke for 2 hrs.went up to 190 and finished them to an internal temp of 150. and yes once again my belly will hurt