What's on the smoker today?

[Wildabeest]

What’s it covered in?

Landowner tags. Might as well turn this thread into that as well.

 

[Rack Daniels]

Had some wild turkey sitting in the freezer since last winter and we’ve really been digging this peppered turkey in the deli at Albertsons. Decided I’m going to try and make my own! Injected with a little butter and Dry brined with salt, a little garlic powder and heavy course-ground pepper overnight. Smoked to 115, spritzed once along the way, then wrapped in foil with just a tiny bit of butter and back in the smoker til 165.
I need a real-deal meat slicer. Lol
Turned out well! As usual, the kids ate it all, after just my first couple bites….

 

[6mm Remington]

I'm doing a pork shoulder roast today. About a 10 pounder. I have it on my Pit Boss pellet smoker. I really like it and I use it frequently. One of the best things on it ever has been when I loaded all 7 wracks with deer meat and made jerky on it. Oh my! I can't wait to dig into the pork roast today and I expect it to turn out very well.

 

[noharleyyet]

Wife seasoned but I think it’s coarse black pepper, some sea salt, garlic powder, & some Lea & Perrins.

 

[Sheltowee]

Smoked beef cheek barbacoa tonight. Braising liquid was half beef broth, half Mexican Coca-Cola, splash of cider vinegar, half a sliced white onion and a couple chipotles in adobo.

 

[Rack Daniels]

View attachment 395786View attachment 395785
Smoked beef cheek barbacoa tonight. Braising liquid was half beef broth, half Mexican Coca-Cola, splash of cider vinegar, half a sliced white onion and a couple chipotles in adobo.

Say whattttttt that looks sooo good lol id even drink an NA with ya

 

[Rack Daniels]

Made bacon wrapped, smoked chicken cordon bleu tonight…

 

[2rocky]

Smoked some bacon wrapped pheasant breasts dusted with Pappys seasoning. Added a honey-mustard-ACV glaze and finished in oven with wild rice and broccoli.

Daughtet and her boyfriend shot the birds they hunted over my meads English pointer.

Pressure cooked rest of the carcasses to make broth for soup

 

[SD_Prairie_Goat]

Little elk pastrami smoking today with apple wood chips. Sitting about 132* right now so I hope to have them done in the next hour. Then to cool in the fridge and harden a bit before breaking out the slicing machine and vacuum sealer

 

[Rack Daniels]

Little elk pastrami smoking today with apple wood chips. Sitting about 132* right now so I hope to have them done in the next hour. Then to cool in the fridge and harden a bit before breaking out the slicing machine and vacuum sealer View attachment 396110View attachment 396111

All those been brining in the fridge for a week!??? My wife would kill me if I did that big of a batch at once

Hey quick question about this, I have some brining in the fridge as well. I have made the corned venison recipe a few times and enjoy that but this is my first go at pastrami. It sounds like you skip the steaming step at the end? Is that accurate?

 

[SD_Prairie_Goat]

All those been brining in the fridge for a week!??? My wife would kill me if I did that big of a batch at once

Hey quick question about this, I have some brining in the fridge as well. I have made the corned venison recipe a few times and enjoy that but this is my first go at pastrami. It sounds like you skip the steaming step at the end? Is that accurate?

Correct, no steaming required. Smoke then slice pretty much.


Also I should add, we upgraded the main fridge, so the old white fridge is the drinks slash meat fridge.

 

[Rack Daniels]

Correct, no steaming required. Smoke then slice pretty much.


Also I should add, we upgraded the main fridge, so the old white fridge is the drinks slash meat fridge.

View attachment 396115View attachment 396114

Thank you. I’d thought I had read on here before that the steaming process isn’t necessary or even did more harm than good for this. I honestly forgot about that til you posted, so I’m glad for the reminder! What happened when you ever did the final steaming step or have you taken the lesson from another? Turn mushy??

 

[SD_Prairie_Goat]

Thank you. I’d thought I had read on here before that the steaming process isn’t necessary or even did more harm than good for this. I honestly forgot about that til you posted, so I’m glad for the reminder! What happened when you ever did the final steaming step or have you taken the lesson from another? Turn mushy??

Never bothered with steaming myself I guess. I follow a recipe for the brine and it didn't call out for steam so I never thought of it.


I've done this recipe before with elk and goose and liked how it turned out, so if it ain't broke, don't fix it

 

[Rack Daniels]

Never bothered with steaming myself I guess. I follow a recipe for the brine and it didn't call out for steam so I never thought of it.


I've done this recipe before with elk and goose and liked how it turned out, so if it ain't broke, don't fix it

Cool, I appreciate you!!! Makes me wish I’d of brined AT LEAST two now!
Yours look delicious, thanks for posting

 

[SD_Prairie_Goat]

Cool, I appreciate you!!! Makes me wish I’d of brined AT LEAST two now!
Yours look delicious, thanks for posting

Can't go wrong with pastrami!

I forgot to brine my goose breasts, but that's okay. Excuse to do another batch another time