Camp Cooking and Game Processing Trade recipes and other tricks of the trade for cooking wild game.

Im Smokin

Old 06-28-2009, 09:08 AM
  #1  
Typical Buck
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Default Im Smokin

a venison Fatty today

venison roast butterflied



pounded flat



sprinkled the cure on. equal parts Magic dust, MTQ, Brown sugar.



rolled up and into the fridge for 3-4 days




Start with a layer of venison Landjaeger sausage meat



add a layer of venison canadian bacon that we made 3 days ago



add a layer of Italian sausage, top with Asparagus and cheese




roll it up and top with side bacon



into the smoker with a side of beans


now the hard part waiting until its smoked

a side of beans



the fattie



sliced



on the plate

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Old 06-29-2009, 05:23 PM
  #2  
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Looks good man!!
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Old 06-30-2009, 05:23 AM
  #3  
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That looks great.
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Old 07-02-2009, 10:04 AM
  #4  
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Nice smoke!! I'd hit that with a fork anytime
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Old 07-02-2009, 09:18 PM
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Oh man I could wrap my belly around that,, looks goooooooooood big guy
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Old 07-03-2009, 05:15 AM
  #6  
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That looks awesome...good job! I can't wait to try it.
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Old 07-05-2009, 03:21 AM
  #7  
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What temp did you smoke it to. Guessing 150ish?
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Old 07-05-2009, 03:48 AM
  #8  
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Great job Big Guy, I wish I was there to help you eat it!
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Old 07-05-2009, 05:06 AM
  #9  
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I smoked it at 225 until an internal temp of 160
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Old 07-05-2009, 12:31 PM
  #10  
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That looks very good.
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