What's on the smoker today?

[Kaitum]

Someone throw me a venison snack stick recipe that's reliable. Even better if I can use the already ground 90/10 (brisket fat cut) I have laying around.

Snack Sticks – 2 Guys & A Cooler

twoguysandacooler.com

 

[peterk1234]

Venison ribs.


And elk osso bucco on the stove.

 

[Nick87]

Venison ribs.
View attachment 290791

And elk osso bucco on the stove.

View attachment 290792

Those ribs look like they leave a lot to be desired. How were they?

 

[JoltnJoe]

Those ribs look like they leave a lot to be desired. How were they?

Honesty, still available here on hunt talk god bless it!

 

[Dave N]

Any particular roast?

Just whatever I pull out! I separate into whole muscles when I butcher and use them for this and slicing for jerky. Plus if I run out of stew meat I can cut up a roast.

 

[Nick87]

Honesty, still available here on hunt talk god bless it!

I thought I cleaned it up rather nicely?

 

[WildWill]

Those ribs look like they leave a lot to be desired. How were they?

Never had what I'd call "good" venison rib. Closes I've ever came is crockpot first then smoker, and finally serve the pork spareribs I made on the side because I knew the others would suck.

 

[peterk1234]

Never had what I'd call "good" venison rib. Closes I've ever came is crockpot first then smoker, and finally serve the pork spareribs I made on the side because I knew the others would suck.

I trim the fat, then pressure cook for a very short period to vaporize any remaining fat. Season, then an hour or so at 250 in smoker then hit it with sauce and wrap with butcher then back on the smoker for an hour or so. Unwrap, then 30 minutes on the smoker.

Final product is like a warm beef jerky. It's a great appetizer. We love it.

Ribs on a deer never get thrown away in this house.

 

[peterk1234]

Stuffed then baked in a Dutch oven. Mountain grouse. I think this is one of my favorite game to eat.

 

[Brandon270]

Half rack of ribs came out pretty good.

 

[woods89]

I don't know if this counts as a smoker, just a Weber Kettle with a ring of charcoal and some apple chips. I've got a bunch of shank pieces on, trying to get a nice crust before they go in the crock pot tonight for shank chili. Also, a roast, with the intent to try @Dave N sandwich meat technique.

 

[WildWill]

 

[WildWill]

Did a pork butt for dinner and was able to squirrel away a couple bags for camp sandwiches this season.

 

[Dave N]

View attachment 291584

I don't know if this counts as a smoker, just a Weber Kettle with a ring of charcoal and some apple chips. I've got a bunch of shank pieces on, trying to get a nice crust before they go in the crock pot tonight for shank chili. Also, a roast, with the intent to try @Dave N sandwich meat technique.

And?

 

[woods89]

And?

It was great!

 

[Northwoods]

I smoked some lake trout today. Should make for some good meals while I drive to Montana this weekend.

 

[Bigjay73]

I smoked some lake trout today. Should make for some good meals while I drive to Montana this weekend.

Post the recipe if you don't mind.

 

[jeremys4]

Second run this year 10 pounds elk salami 12 pounds elk summer sausage. 3 pounds of elk jerky going onto the dehydrator.

 

[Northwoods]

Post the recipe if you don't mind.

My brine is 2 quarts water, 2/3 cup kosher salt, 2 cups of brown sugar. I brine the fillets for 8-10 hours, 6-8 hours for the small tail pieces. Big fillets could soak in the brine longer but I usually don’t keep lakers over 8 or 9 pounds. 15 pound lake trout are a blast to catch but I’d rather eat smaller fish. 4-8 pounders are perfect smokers. I smoke the fillets for 2 hours at 150 and 2 hours at 175. Baste with maple syrup 2 or 3 times. The small tail pieces are usually done after 3 hours.

 

[Bigjay73]

Thanks NW