Smoking venison jerky? - homemade pork sausage
I will try to smoke, smoking some deer this season in a smoking room concrete block that I am in the last year of sausage house. I asked for some, but not obtained, consistent answers about the difference between smoking sausages and game.
If the wildlife by the fire or far-hung? I put the meat into about 30 ".
When smoked game meat is cool or not, always, but warmer than the pig?
Hickory is still the best wood for use game or enter a better taste?
Any other information would be very grateful as well.
Good hunting!
Monday, January 11, 2010
Homemade Pork Sausage Smoking Venison Jerky?
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Make six levels of tobacco smoke in the sides, a convalescent home for the grills at the lowest level in 30 "above the tops of the coal and a higher level of 4" or increase the width of a tile fire. Spread the meat on the sticks in pairs. Two thick layers of rods, two sections a bit thinner and thus end up with two sticks of the best pieces. Working first half of the amount of two strips of meat filling, starting from the rear edge of the bed of coal blocks the first barbeque with thicker layers of up to 30 "level. Hang on a thin slice in the next level and a little more in the direction the middle of the bed of coal. procedure continues in this manner until the slices are thinner at the highest level and focused on the coal bed. Invert the order of the remaining half of the meat sticks complete work up and down this time and the downward of each layer a little further from the center of the bed of coal, with a big stick cuts on the lower level of the end closest to you. They have a pyramid of flesh or curriculum in the smoke and heat trap. OCoal AK, less than 2 "Burning Up" in various stages of healing for the hickory flavor. Stoke, smoking in intervals of 15 minutes, until the meat is the lowest level of your taste.
E-mail and I'll give you my address where I can send some.
I already have a class better.
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