mybowtie
ArboristSite Operative
Did some venison backstrap tonight.
Vac sealed with some marinade overnight.
Cold smoked for a hr, then set the temp to 225*.
Pulled em at 138*. Let rest for a few before slicing.
Great smoke flavor, tender and juicy.
They look very rare, but they took on the color of the marinade.
Vac sealed with some marinade overnight.
Cold smoked for a hr, then set the temp to 225*.
Pulled em at 138*. Let rest for a few before slicing.
Great smoke flavor, tender and juicy.
They look very rare, but they took on the color of the marinade.