Smoke House Build

[campfire courage]

You know what you like, I like brown sugar, Garlic, not so much salt, pepper, and I use some olive oil as a binder. I also use some italin seasoning mix. Oh, and maybe more garlic. :} 

You can add anything and try it. do some small batches for a test,

[LeeB]

Mine has sugar, I'll have to try the brown sugar. Pretty much most of the other stuff you mentioned and powdered milk for a binder. I learned to cut way back on the salt called for in the original recipe I started with by quite a lot. Lots of garlic does make it good. I also like to add a little jalapeno powder for a kick.

[ely]

thanks, this is my new favorite thread.

[Chuck White]

Anyone ever tried smoking a loin or a quarter of venison!

I think I'd try it if I had a smokehouse.

[Tom L]

Anyone ever tried smoking a loin or a quarter of venison!

I think I'd try it if I had a smokehouse.

I've tried it and didn't like the way it came out, maybe because the meat is so lean, or it just may be me
pork smokes much better IMO

[Planman1954]

Yeah to the venison! My friend Jimmy used to smoke a deboned quarter in his grill/smoker for 8 hours. Then he would super thin slice it on his slicer, and then freeze it and use it for sandwiches. It was GOOD.

[21incher]

Great job on the smokehouse. I have enjoyed following the build. About the venison, make peperoni out of some of it.

[coxy]

i know this is an old post just wanted to see how things was going