Food Smokers and Smoking Tips/Tricks/Techniques

Yeah, its usually a little thin from the start so it needs to be reduced. I do 1 cup mustard, 1/2 cup vinegar, 1/4 water (I forgot to mention water). 1/2 cup sugar, 1/2 cup brown sugar. The other stuff to taste.

 

Thanks, I'll have to give that a try.

 

Invest in an amazen maze or tube I have a masterbuilt and it doesn't smoke the wood chips well below 250°. and above 250 they burn off too fast. I love my set up now

 

Anyone have tips on a game roast? The wildlife society here is hosting a "beast feast" where members bring game dishes. The public votes on the best. Haven't decided whether it will be pronghorn, elk or moose, but I'll be trying two different roasts for it.

I figured they will have to wrapped in bacon to maintain moisture and let the fat melt into it. I'll do a 48 hour brine as well.

 

I like to take the big round muscle from a deer ham and slice it diagonally across the grain like 3/16" thick. Then I trim all the silver from the slices (which leaves bite size medallions) and marinate overnight in a mix of Italian style peppers (kinda like peppers canned in tomato sauce), BBQ sauce, and a1 sauce. Then I wrap tightly and cook in oven at 250 till tender usually 2-3 hrs or so. It's a crowd pleaser and usually the first dish to disappear at parties lol. I know it's not really a roast tho

U can use the other muscles in the ham for this recipe too but I wouldn't waste backstrap for it. Elk and moose should translate well too lol but I have no experience with them.

 

If you don't want to wrap in bacon I've seen some people have success using a fat cap from another animal such as a cow (can usually get them from butcher free). Gives you the needed fat for moisture without what can sometimes be a strong bacon type of taste.

 

I thought about getting some pork fat and just putting it in top.

 

You can never go wrong using pork fat...

 

I'm usually all for bacon but on something like a game roast I want that taste to be as much about the game as possible lol. I would think pork fat would work just as well

 

https://youtu.be/Tsdmqhn50uM

 

I got 4 small wild pig hams I'm doin tomorrow, thought about doin 2 sweet (brown sugar an such) and 2 savory, any suggestions?

 

I dont like a lot of ham but Honey glazed sounds good..

 

I forego the brown sugar and use fruit juice and vinegar to baste or inject as well as serve wild pork with fruit.

 

It's been a nuts week at work for my wife and me, so we're chilling at home tonight. That means the corned beef is headed to the smoker! Fired up the electric and it's super easy to use. A little bit of chips go a long way. Can't wait to try out the pastrami! Photobucket is down but I've been taking pics along the way...

 

You gonna treat them like pork shoulders? Uncured I assume?
If that's the case,sounds like you have a good plan

 

All rubbed up with coriander, paprika, pepper, garlic, onion and brown sugar.



Into the new smoker. Overnight it held 225-235 just fine.



Smoked to 192. I was hoping that it would loosen up like a brisket, but it seemed to be getting dryer. I pulled it off and set up a quick steamer on the stovetop. I figure I'll steam it for 45 mins and let it rest for an hour to see what it does. Most pastrami recipes call for steaming and a much slower smoke, but I was hoping to get it done without the steam. We'll see what it does to the bark.

 

2 honey pineapple glaze i made and 2 rubs i made. Over pecan still like a few hours just flipped left to right so they cook a little more evenly

 

Final result. Next time I'm only smoking to stall, like most recipes call for. I'm also soaking for a full day and not just 8 hours. Pretty salty. But the color is good and the taste is great!

 

Can you please post the full recipe. I apologize if I missed it..there is so much teenager verbal ass grabbing on this thread now..it has gone to hell with useless conversation clutter.