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Whats on the Grill or Smoker?

Deets066

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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?
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 tough
 

JohnnyBlade

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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 tough
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 problem
 

Deets066

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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 problem
Venison can be tricky, there’s no fat in it
 

JohnnyBlade

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Right and internal temp wise u could cook it under the hot water from ur faucet. Very tricky not to dry it out and still have it tender. Looks like u got it right! I will be attempting again at higher temps next time. U got me all worked up with those pics! Lol! Cant beat breaded and deep fried! And jerky and sausage. I got that down pat!
 

srb08

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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-
image.jpeg

Cut trimmed and ready for vacuum packaging-
image.jpeg

I'm doing a 24lb Ribeye primal that has a couple more weeks to go.
 

amberg

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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.

Hmmm!
 

amberg

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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.

Steve, the knife looks like a Victorinox, or a Mundial? Both are dau'm good knives. Tell the cousins I can do meat also. LOL!
 

amberg

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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.

@Steve , Waiting!!
 

srb08

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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
I've smoked a few green hams.
They're great!
How are you going to cook it?
 

amberg

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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?

Got to love scalding hog pics, We scalded about 18 to 25 every year, back in the 50's and 60's can't beat that sausage and lard! ( not sure about pictures here! ) ( IMO) I like them all!!
 

birdmeter

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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.
 

amberg

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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.

Why so??
 

amberg

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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.

Still waiting, lol!
 
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