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Pre Christmas Dinner

PostPosted: Mon Dec 21, 2015 5:19 am
by terry08
Smoked venison hindquarter.
Image

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Re: Pre Christmas Dinner

PostPosted: Mon Dec 21, 2015 8:06 am
by jv
That looks great Terry...tell us how you prepared it

Re: Pre Christmas Dinner

PostPosted: Mon Dec 21, 2015 7:10 pm
by dustygoodson
:drool

Re: Pre Christmas Dinner

PostPosted: Mon Dec 21, 2015 7:18 pm
by terry08
jv wrote:That looks great Terry...tell us how you prepared it

Jv, nothing special.

1 cup apple juice
1/2 cup water
1 cup brown sugar
Cloves to taste :
2 tsp. White pepper
1 Tbls garlic powder
1 Tbls salt
1 tsp season salt of choice
Soy sauce 1/8 cup
Wooster sauce 1/8 cup
2 sticks real unsalted butter
Inject as much as possible.
Smoke at 225 degrees.
I insert my probe in the thickest mussel just before touching the bone, and cook to 160 internal temp.

All ingredients are adjustable to your taste.

;

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Re: Pre Christmas Dinner

PostPosted: Mon Dec 21, 2015 8:02 pm
by triple_duece
Wow that looks awesome, enjoy.

Re: Pre Christmas Dinner

PostPosted: Tue Dec 22, 2015 5:01 am
by terry08
Jv, also rub it down heavy with Rebel Butcher Rub.

Another method I use a lot.
Just cut slits with a knife in many places deep enough to stuff a slice of bacon and a piece of garlic in each. Then rub down heavy and smoke.
My family actually prefers this method over the one I did Sunday.

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Re: Pre Christmas Dinner

PostPosted: Tue Dec 22, 2015 7:28 am
by jv
All sounds good...going to try it when I do kill a deer :roll: