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- Apr 21, 2018
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Dang it should of know that. Real tight grAin. What temp did u try and smoke it at and for how long?Venison neck roast
Dang it should of know that. Real tight grAin. What temp did u try and smoke it at and for how long?Venison neck roast
Smoked it for about 3-1/2 hours at 275-285 then in the crock pot for 4 hours. Turned out so good. Biggest part is that it wasn’t that old of a deer. Decent size but not old and toughDang it should of know that. Real tight grAin. What temp did u try and smoke it at and for how long?
Ya they get a lil chewy the older they get. Thats interesting, im fairly new to smoking. Maybe 3-4 years. Its an art. I would of thought it would of been a much lower temp for venison. I havent done much deer cuz my first attempts wer horible but at much lower temps. Like 200ish. Maybe that was my problemSmoked it for about 3-1/2 hours at 275-285 then in the crock pot for 4 hours. Turned out so good. Biggest part is that it wasn’t that old of a deer. Decent size but not old and tough
Venison can be tricky, there’s no fat in itYa they get a lil chewy the older they get. Thats interesting, im fairly new to smoking. Maybe 3-4 years. Its an art. I would of thought it would of been a much lower temp for venison. I havent done much deer cuz my first attempts wer horible but at much lower temps. Like 200ish. Maybe that was my problem
Not for my grill but eventually they'll end up on my Cousins.
Every year I dry age a strip loin for my aunt to give my cousin for X-mas. I cut and packaged them today. I'm going to Wichita tomorrow for business and will deliver them.
Was 18lbs before dry aging. After trimming I ended up with 12 14oz and one 12oz strip. They should be damn good.
After a 21 day dry age-
View attachment 154310
Cut trimmed and ready for vacuum packaging-
View attachment 154311
I'm doing a 24lb Ribeye primal that has a couple more weeks to go.
Not for my grill but eventually they'll end up on my Cousins.
Every year I dry age a strip loin for my aunt to give my cousin for X-mas. I cut and packaged them today. I'm going to Wichita tomorrow for business and will deliver them.
Was 18lbs before dry aging. After trimming I ended up with 12 14oz and one 12oz strip. They should be damn good.
After a 21 day dry age-
View attachment 154310
Cut trimmed and ready for vacuum packaging-
View attachment 154311
I'm doing a 24lb Ribeye primal that has a couple more weeks to go.
Not for my grill but eventually they'll end up on my Cousins.
Every year I dry age a strip loin for my aunt to give my cousin for X-mas. I cut and packaged them today. I'm going to Wichita tomorrow for business and will deliver them.
Was 18lbs before dry aging. After trimming I ended up with 12 14oz and one 12oz strip. They should be damn good.
After a 21 day dry age-
View attachment 154310
Cut trimmed and ready for vacuum packaging-
View attachment 154311
I'm doing a 24lb Ribeye primal that has a couple more weeks to go.
I've smoked a few green hams.I ordered a fresh ham, (uncured, unsmoked) for one of our Christmas dinners. They come in at 16 lbs so I told him to half it for me. I like em better than a pork shoulder
Smoked on the Saffire overnight, then wrap in foil and put in the roasting pan on warm till we eatI've smoked a few green hams.
They're great!
How are you going to cook it?
ima gonna kill 1 of my small pigs for CHRISTmas.proly post some pics.should i put pictures of the killin or grillin or on the plate ready to cut and serve?
ima gonna kill 1 of my small pigs for CHRISTmas.proly post some pics.should i put pictures of the killin or grillin or on the plate ready to cut and serve?
i will proly only post pictures of after the killin. *s-word i might run for dog catcher in the future. a picture of the killing would get me the gas chamber.or the electric chair.
Not for my grill but eventually they'll end up on my Cousins.
Every year I dry age a strip loin for my aunt to give my cousin for X-mas. I cut and packaged them today. I'm going to Wichita tomorrow for business and will deliver them.
Was 18lbs before dry aging. After trimming I ended up with 12 14oz and one 12oz strip. They should be damn good.
After a 21 day dry age-
View attachment 154310
Cut trimmed and ready for vacuum packaging-
View attachment 154311
I'm doing a 24lb Ribeye primal that has a couple more weeks to go.