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Recent content by tarragonchicken
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I smoked it for a short time, not dried, in large pieces then sliced it. It was extremely moist and I guess the flavor of deer, marinade, smoke made it outstanding.
My friend gave me some deer from Molikai. I decided to make it pipikaula style. WOW!!!! It is by far the best meat I have ever tasted. Everyone I gave samples to could not get enough. Insanely great
I do a wet brine and smoke. I use a base of 1/1/1. That is 1 cup sugar 1 cup salt ( table) to 1 gallon of water. I use small amount of black pepper, 1/8 cup of granulated garlic,1/4 cup of capers, 2 table spoons of crushed red pepper. Brine for 4-6 hours room temperature or 10-12 hours in...
This is pipikaula. It is not my recipe, but I am going to try it. I have searched for years and this is the closet that I have seen. This recipe is what lead me to this site. It is here somewhere.
This is an alternate smoking plan if you don't have a smoker per say. The brine is same either way. I have 2 smokers 1 is wood only, 1 is propane assist. I also use my Weber grill for smoking also. You can do indirect with a regular charcoal grill also. you can use imagination. All you need is...