WildWill
Well-known member
I do apply a spray or mop sauce every hour or so using mop sauce today. Will wrap soon when it hits 165 gonna use a foil pan with au jus in it today sometimes just wrap with paper.
What's on the smoker today?
- Thread starter wytex
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blueridge
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Smoked venison bologna.
Johnny Bravo
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I'll send my address
WildWill
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millerkiller77
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The only bologna I've ever had was the Oscar Mayer shit on a sandwich when I was a kid. It had no flavor, was salty, slimy, and would eat the paint off cars if you slapped it on the roof and left it for a day or two.
How is the texture of homemade bologna and do you use it for lunch meat or is it more along the lines of summer sausages . Yours looks really good, I'm genuinely curious.
millerkiller77
Well-known member
That came out awesome!
blueridge
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Texture is more similar to summer sausage and I usually eat it as such on a charcuterie board spread. It makes a great sandwich meat as well. Smokey, medium saltiness, red pepper flakes. I give it as gifts and have always gotten good reviews.
CUElk
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Wildabeest
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Tried something different today. Instead of smoking the pork shoulder like I usually do, I braised it in Mexican Coke (the kind with real cane sugar) in the dutch oven. Added a few spices and some liquid smoke. Sweetness made for some tasty pulled pork sliders for a neighborhood gathering.
Took some Saint Louis ribs, slathered with yellow mustard, then generously salted & peppered. That by it's self is some good smoked ribs. This time I added, Avalanche of garlic seasoning & a Korean red pepper.
Going into the smoker. 225 3 hr smoke, apple wood. Wrap tight in foil, with 1/4 cup cider viniger. This house likes fall off the bone ribs.
So good! So good. No finish pics, So good!
Going into the smoker. 225 3 hr smoke, apple wood. Wrap tight in foil, with 1/4 cup cider viniger. This house likes fall off the bone ribs.
So good! So good. No finish pics, So good!
JV842
Well-known member
Too good to stop eating for a pic!!! I get it…been there too!!!
WildWill
Well-known member
Headed up to the mountains (at least what we call mountains here in Oklahoma) for a week at the cabin with the family. Smoked a ham last night saved a chunk for dinner tonight so I won't have to cook after driving and unpacking. Ran the rest through the meat slicer for sandwiches and snacking for the week.
Kaitum
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jryoung
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Brought some of my bear pastrami (and some sausage) to a camping trip this weekend with 30 other families from school. Everyone was pretty stoked and many were surprised you could eat bear....some thinking that way because the meat would taste bad and others just didn't know but we're eager to try.
millerkiller77
Well-known member
What cut was that from?
Derek44
Well-known member
Any chance on getting a PM with the recipe for that pastrami. Have a couple bear hams I’d like to cure up that way. TIA
jryoung
Well-known member
Bone in thigh
jryoung
Well-known member
It's hank shaw's venison pastrami recipe.
Well,so it beginsRubbed with salt, pepper and granulated garlic, smoked over a mixture of hickory wood and whiskey barrel cutoffs. This propane smoker has a water dish, I’ll add some pecan flavored whiskey that nobody in the house likes and let it be.
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