Just a 8lb pork butt, the rest is lean antelope scraps. With the water, cheese, and seasonings 25lbs of meat ends up around 30lbs. I did one batch yesterday of 21mm casings. These casings are 16mm and 1.5” smoked casings from Waltons.What casings are you using, and what fat do you mix with antelope meat?
I stick with a simple salt, pepper, garlic powder mix for anything beef. Heavier on S&P than the garlic.Question for you folks that have smoked a beef chuck roast. Seasoning? Served sliced like a brisket? Probably not since the grain is vertical. Sides?
We have a few days of upper 80s now before it drops to the 60s and I thought about doing some smoking to keep some heat out of the kitchen.
Recipe por favor? It looks like a perfect filling for tamales.
Giving it a try tomorrow. Have a cheesy potato dish to try out as well. Results to follow.I stick with a simple salt, pepper, garlic powder mix for anything beef. Heavier on S&P than the garlic.
You can slice it if you want, mine tend to fall apart like pulled pork because of the vertical grain, so I just let it.
My favorite side is a big pot of beans, jalapeño poppers, and a chunk of cheddar cheese.