View Full Version : Smoking more meat
Made venison summer sausage in the MasterBuilt today. Saved enough of the venison/pork mix for patties on the grill for lunch. This was my first effort at summer sausage. The results were most satisfactory and I will be using some more of my ground venison for this again soon.
(the old smoking meat thread is too old — I was unable to reply in it)
bring on the crackers and cheese. :lick:lick
05-01-2010, 09:34 PM
und bier!!!! of course! :D
05-01-2010, 09:42 PM
Looks so good!!
05-01-2010, 10:00 PM
Looks good! I did alot of grilling, but too windy for smoking on this set of days off... ;)
That was consumed all through the smoking process. Fat Tire 1554 and Sam Adams Summer Ale and Noble Pils.
05-02-2010, 08:10 AM
05-02-2010, 09:41 AM
Mmmmm.... Love that Noble Pils..... I'm leaving for 3 weeks in Germany next week. I'm gonna have my fair share of the excellent Pils available there.
05-25-2010, 04:48 PM
Trying something... started a 11.12 lb. Brisket (cut in 1/3rd's) in my old Brinkman with Royal Oak Charcoal/Kingsford Mesquite Brickets... going to cook in it for a couple of hours then finish off in the Orion... Marinated over night with an Apple Cider/Apple Juice mix plus some of my rub...