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I made this for the first time and it came out wonderful
First grind up a 50/50 ratio of venison and pork [img]http://forums.mathewsinc.com/images/userpix/6816_DSCI0029_2.jpg[/img] Next mix in all of the seasonins and cure. I got the seasonings from........
Once everything is mixed well place the meat in alluminum foil cake pans [img]http://forums.mathewsinc.com/images/userpix/6816_DSCI0030_3.jpg[/img] Let the meat set up in the fridge overnight and then dump it onto your smoker racks. [img]http://forums.mathewsinc.com/images/userpix/6816_DSCI0032_1.jpg[/img] I cook with no smoke at 120 degrees until the internal temp was at 90. I then added enough apple wood to smoke for 4 hours and cranked the heat up to 150. After about 5 hours I cranked the heat up to 175 and took the meat out when the internal temp was 155. [img]http://forums.mathewsinc.com/images/userpix/6816_DSCI0035_1.jpg[/img] [img]http://forums.mathewsinc.com/images/userpix/6816_DSCI0038_1.jpg[/img] Next comes the fun part. [size=200:3jo5whl5][b]Slice it up[/b][/size:3jo5whl5] [img]http://forums.mathewsinc.com/images/userpix/6816_DSCI0045_1.jpg[/img] [b][size=200:3jo5whl5]Bag it up[/size][/b:3jo5whl5] [img]http://forums.mathewsinc.com/images/userpix/6816_DSCI0046_1.jpg[/img] [b][size=200:3jo5whl5]Fry it up[/size][/b:3jo5whl5] [img]http://forums.mathewsinc.com/images/userpix/6816_DSCI0039_1.jpg[/img] [b][size=200:3jo5whl5]Eat it up[/size][/b:3jo5whl5] [img]http://forums.mathewsinc.com/images/userpix/6816_DSCI0042_1.jpg[/img]
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