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Cured Venison

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Cured Venison

Postby terry08 » Sun Oct 04, 2015 9:50 am

Hanging out in the smoker.
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Re: Cured Venison

Postby jv » Sun Oct 04, 2015 1:59 pm

What all did you do to it Terry
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Re: Cured Venison

Postby terry08 » Sun Oct 04, 2015 5:25 pm

jv wrote:What all did you do to it Terry

Threw it out, will l explain later.

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A COUNTRY BOY CAN SURVIVE
HUNTING IS NOT A SPORT, IT'S A WAY OF LIFE

Be Carefull of The Words You Say. Just Keep Them Soft, And Sweet. You never Know From Day To Day, Which Ones You'll Have To Eat.
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Re: Cured Venison

Postby jv » Sun Oct 04, 2015 6:36 pm

Ok then :W:
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Re: Cured Venison

Postby terry08 » Mon Oct 05, 2015 4:04 am

Jv , my fear became reality. I started at 100 degrees for an hour just to dry. Then 200 until the internal temperature reached 155. I needed to go to the grocery store in Yazoo, so I asked Sherrie, to watch it and when it reached the target temp. Turn the smoker off, it was at 140 when I left. She called to tell me that it was down to 135, I laughed, said it would be fine. When I got back and checked it was 120. The smoker display was jumping from temperature to temperature and no heat. I unplugged it trying to reset but nothing worked. Will be calling Masterbuilt today. I got 20 lbs of buck board bacon curing that needs to get smoked this week.

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A COUNTRY BOY CAN SURVIVE
HUNTING IS NOT A SPORT, IT'S A WAY OF LIFE

Be Carefull of The Words You Say. Just Keep Them Soft, And Sweet. You never Know From Day To Day, Which Ones You'll Have To Eat.
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Re: Cured Venison

Postby jv » Mon Oct 05, 2015 6:34 am

I hate to hear that, maybe they can be of help. I know they sell a lot of them and have a lot of satisfied customers so maybe it will be a easy fix.
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Re: Cured Venison

Postby dustygoodson » Mon Oct 05, 2015 1:05 pm

that sucks terry hope they fix you up fast
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Re: Cured Venison

Postby jbullard1 » Mon Oct 05, 2015 2:12 pm

That's why I like manual heat and controls.
Sure is bad to have to throw meat out
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