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What's for dinner tonight?


philoshop

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16 hours ago, REDNECK4LIFE32 said:

Was that pizza in 3 Rd pic regular serving of meat or extra? What did you put on your smoked pork butt for seasoning? Coffee seasoning?

Meat lovers standard issue. Other za is a stinger pizza. Coffee rub on the pork butt after Weber’s mustard rub down. 

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6 minutes ago, mlammerhirt said:

Start a new thread....what's the process....what's the cut you used. This will be a must post season for me.

Sent from my SM-A716V using Tapatalk
 

I’ll find it… Iv posted in the past.  

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“Boil 2 cups of water with Tender Quick (1 tablespoon per lb of venison), pickling spice, brown sugar, garlic and juniper berries (optional).   Once dissolved, pour over the roast (I use a large ziplock bag) and add enough cold water to fully cover the meat.  Let it sit in the fridge for at least a week; then rinse and simmer for a few hours until it is done to your liking.”   This was a leg roast but I also use front shoulder. 

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7 hours ago, johnplav said:

“Boil 2 cups of water with Tender Quick (1 tablespoon per lb of venison), pickling spice, brown sugar, garlic and juniper berries (optional).   Once dissolved, pour over the roast (I use a large ziplock bag) and add enough cold water to fully cover the meat.  Let it sit in the fridge for at least a week; then rinse and simmer for a few hours until it is done to your liking.”   This was a leg roast but I also use front shoulder. 

I usually use the “football” roast from the hind quarter. 

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