Doing a little smoking tomorrow

  • riverruns
    Inactive
    Posts: 2218
    February 17, 2019 at 9:01 pm #1836216

    1 of the guys that made Summer sausage did a 20# batch of beaver and venison 80% and 20% pork. The beaver to venison was 50/50. We fried some up that was extra. Tasted very good.

    riverruns
    Inactive
    Posts: 2218
    February 17, 2019 at 9:28 pm #1836220

    1 more picture. 2 bigger pieces are the cured and bone in smoked pork shoulders. From hyvee for $.99/lb.

    I used the same cure for these as I use for my bellies to make bacon. Injected with cure solution and dry rubbed, 1oz/lb of meat. 6 days in cure. Soaked out 18 hours and water changed 2 times. Fresh water added at each change out of water.

    Rest of meat is dried venison. This is also a dry rub but different rub. I get this from MPI out of Madison as well. Same ratio 1oz/lb of meat. 12 hours soak time. Water changed out 2 times as well. Same as above although I didn’t inject cure into the dried.

    Attachments:

    1. 1550460450262393787487.jpg

    glenn57
    cold spring mn
    Posts: 11830
    February 17, 2019 at 10:17 pm #1836225

    Sheez!! Looks awesome. You looking to adopt;; whistling whistling

    riverruns
    Inactive
    Posts: 2218
    February 19, 2019 at 9:09 pm #1836724

    RKD-JIM get your mail today? Let us know if you thought it was too strong of taste. It’s getting better in my opinion with the citric acid taste. Maybe it mellows out after a few days?

    Either way I won’t put it in my snack sticks again.

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