Primitive Archer
Main Discussion Area => Cooking Forum => Topic started by: BowEd on August 22, 2022, 08:48:56 am
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I hot smoked a few sets of deer loins with hickory at 200 F. for 4 hours a few fays ago.
I've eaten in many a steak house in my life with their smoked prime rib etc. costing nowadays upwards of $50.00 a plate.
These lions top them all.
Cut them with a fork.
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Jeez man, stop torturing me.
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Drooling on the Key Board - Man, that sounds good -C- ! Bob
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Finally got a picture.
We eat lots of left overs here.I don't mind if it's GOOD left overs.
(https://i.imgur.com/OI33oWJ.jpg)
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You guys have got me drooling...come on, elk season!!!
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Looks great, can almost smell them!
I like mine medium so run the smoker at 140 or less for 2 hours, wrap tight with foil for another 2 hours. Let cool in fridge for half hour, pat dry then sear with duck fat on hot cast iron pan. Comes out a very nice medium and very tender.
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Sounds delicious.They'll be tender.
I put some some cajun rub on these before smoking.We had a couple chickens in there too and Robin thought it ought to be hot enough/long enough to cook to the bone.
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Man Ed those look awesome. Mouth watering!!
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Those do look great Ed. I got a smoker for Christmas. So far all I have done is smoked venison summer sausage. Getting pretty good at that. It turned out great.
I was given several deer from others who didn’t want them. Can’t imagine why, but that’s fine with me. I never turn it down. My whole family loves venison. I saved the back straps whole with the plans to smoke them like a Prime rib. Just cut them in about 10” long pieces. I sure hope I don’t ruin them. I’ve been a barbecue grill chef so I need to learn how to smoke them now.
Bjrogg