Ground venison and venison sausage mixed into meatloaf. The larger one is standard, the smaller one is spicy. Smoked with Hickory.
I’m doing some cooking for the weekend and the following week. Pork butt is on the smoker with a pan of apple juice. In the morning I’ll transfer the butt over to the pan and let it finish cooking in some juice. There is also venison roast in the crock pot with some seasoning and beef broth. It isn’t photogenic right now so I might take pics when it’s done.
This morning I put the butt in the pan and put the probe in it. It is 160 degrees with a nice color to it. When it hits 195ish it will come off the smoker and rest. The venison roast still needs more time in the crock.
I wonder if SKEETER McCLUSKEY goes to the grocery or the truck goes straight to his house. Cut out the middle man.
I’ve been curing some pork loin for Canadian Bacon. Had it sitting for four days and decided that being the weather was nice today it was going in the smoker. I made a wet cure of Maple syrup, brown sugar, curing salt, garlic, peppercorns and soy sauce.
had to look that one up. i like it. but what gives? walmart advertises them for $400 and HD shows them at 267 regular and 199 on sale... same part number... (xxxxx2115)
It was $239 at Lowe’s, and if you sign up for their credit card they give you $30. So, for $209 I thought I had to have it. It works great too.
Nothing really exciting. Kroger’s had “buy one get one” deal on Chuck Roast. 60lbs for 30lb price. Did my usual smoke for 6 hours then toss it in the crockpot. I would like to think we are going to freeze some but it won’t last too long. The other Chuck Roasts are in the freezer waiting their turn.
Brisket is A LOT of $$$$ and smoking it is something I haven’t mastered. I’ve heard of wrapping part of it after a certain time, also I heard and experienced it drying out. Chuck Roast is my version of a poor mans brisket. After 6 hours or so the meat isn’t taking on smoke flavor once the outer bark is established so I put it is the crock and save my pellets. After I shedded this one I put it back on the smoker to get a little more smoke flavor to it. Not that it needed it but I like it smokey.
Chuck roast is tastier than brisket, in my opinion. Always juicy and lots of beef flavor. Wrapping brisket is called the Texas Crutch. You can use aluminum foil or pink butcher paper. The thing is to get it wrapped at the start of the stall, which is where the internal temp of the meat does not go up for a while. Usually that’s around 160°-170° IT.
