NYBowhunter

Thx all, had a great day with family.

Thx all.

Happy 1st birthday to my buddy Chase

I mix venisom 50/50 with fatty ground pork that i get from a local asian market, much fattier then your typical ground pork. We eat it as an appetizer, something to pick on for snack, or eaten with cheese and a good brooklyn brick oven italian bread.

Im confident with my manhood so im okay with it...lol..

Thank you all, like anything else its a labor of love.

Thanks

After 2 weeks of hanging they are all done, dry with some moisture. Came out great. Cut up and packaged today.

That right there is awesome!!!!

How do people find the time to navigate this site and resurrect topics that are 3 and 4 years old? Is that a flaw on this site or are people checking that far down the line of threads and resurrect them without looking at the post dates? Seems idiotic to me that people can even find and restart these old posts. All theae old threads that have not seen a post in over a year should be archived.

Rotate racks every few hours and move smaller pieces to the top rack. This last batch had all different sizes, smoked for 20 hours and all cooked great, none were britle. I have in the past also removed those smaller pieces a couple hours before the larger pieces, do this enough you can determind which is done based upon color.

Its not harder, just more time consuming. But to me the end product is well worth it.

I wont sacrifice my families comfort to save $, my thermostat is set to 70-72 all winter.