ya just gotta love it

Discussion in 'Wild Game' started by minn.bill, Jan 17, 2008.

  1. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    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[​IMG] 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[​IMG]
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  2. gramason

    gramason Smoking Fanatic OTBS Member

    Sure looks good.
     
  3. WOW sounds great glad to hear that someone else isn't scared to cook outside when it's below zero out. the are calling for a high tomorrow of 2 and going to try to smoke my first batch of snack sticks wish me luck, i'm gona need it!!!
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks great bill![​IMG]

    Sparky, good luck with the sticks.[​IMG]
     
  5. shellbellc

    shellbellc Master of the Pit OTBS Member

    Wow! I had venison dried beef before and loved it. I thought the process of drying would be longer than what you explained. Did you slice it really really thin, like you would for SOS?
     
  6. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    guess i dont know what sos would be.[​IMG]
     
  7. hockeyhead

    hockeyhead Fire Starter

    What kind of wood did you use? And the sugar cure is all you used?
     
  8. tony111

    tony111 Smoke Blower

    Looks great Bill , did you soak them in brine or just the injection? I have always taken mine up to 160....might try the lower temp next time for a little more moisture. Just got a bag of Morton Sugar Cure and am wanting to try it out . Again nice looking job on thr roast!
     
  9. goat

    goat Smoking Fanatic OTBS Member

    That looks really great and I am sure that you will enjoy it.
     
  10. funh2o

    funh2o Meat Mopper

    Bill,
    Ummmm.....that sure looks tasty. You inject them and then let them sit in the fridge for 7 days? I don't know if I could wait that long....LOL Do you put any kind of a rub on them, or do you just use the injection?

    Nice job [​IMG]


    Happy smokin

    Steve
     
  11. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

     
  12. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Good lookin grub![​IMG]

    Hey Sparky, ain't never been fraid of the weather, but we work 10 hour days in it, so, just won't freeze my kister off smokin my foods if I don't have to! Wan't to get the wood furnace hooked up in my shop this next summer, then I will feel more like smokin when jack frost slaps us silly again![​IMG]
     

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