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Title: How I roast Venison
Post by: DaveHawk on November 07, 2012, 10:31:05 PM

I have 2 venison hams smoking all day . Just about @ 150 deg's and will be removed and sliced into roast Bambi slivers. I marinaded the meat for 48 hours.

(http://i216.photobucket.com/albums/cc291/DHHawk/20121107_153623.jpg)

(http://i216.photobucket.com/albums/cc291/DHHawk/20121107_153806.jpg)

Title: Re: How I roast Venison
Post by: Red Badger on November 07, 2012, 11:15:32 PM

Thats just cruel! thmbsup You do know about general rule 1 don't you? It states any pictures posted of food have to have a sample sent to me for tasting! :mini-devil-28492:

Title: Re: How I roast Venison
Post by: DaveHawk on November 09, 2012, 02:34:08 PM

Well The rule was changed with the recent election. You have to show up in person. thmbsup

Title: Re: How I roast Venison
Post by: beowulf on November 09, 2012, 03:01:33 PM

ROFL ROFL ROFL thmbsup

Title: Re: How I roast Venison
Post by: DaveHawk on November 09, 2012, 03:53:36 PM

I usually do not use this term but OMG ! Tender and moist !

Jarrod sliced it up just now. Lunch anyone ?

(http://i216.photobucket.com/albums/cc291/DHHawk/20121109_103124.jpg)

Title: Re: How I roast Venison
Post by: graybear on November 09, 2012, 07:59:40 PM

Inquiring minds want to know (actually I want to know). What did you marinate it in? ??? ??? BTW, it looks really good.

Title: Re: How I roast Venison
Post by: DaveHawk on November 12, 2012, 03:23:49 PM

1 gal. of soy
hot sauce
2 liquid smokes
2 garlic and onion liquid sauce
48 hours
smoke over Mosque 6 hours @ when the inside reached 150 done.

Traditional Muzzleloading on the Cheap

General Information => Photos => Topic started by: DaveHawk on November 07, 2012, 10:31:05 PM