Low and Slow with Reload
Joel Lickliter
“HomeCookinHunter”
Owner of Reload Rub and Seasoning
Portioning your deer for the freezer:
https://www.youtube.com/watch?v=NxjTVKZa0lE
Meat Smoking 101:
Pro-Tip: Baby-sitting the meat is a must.
You are gunna screw stuff up. and its okay.
Basic Setup:
simple box electric smoker (100 different versions)
Pellet Smoker (Hopper holds the pellets, great temp control)
Charcoal Smoker (Barrel style)
Cut of Meats for Smoking
Domestic Meat: cuts from the front shoulder, heavy working. Fatty pieces add flavor.
Brine:
Salted water at its most basic. Brown Sugar, Pepper corns are good adds
Woods
Fish,Wild Game, Poultry: Fruit Wood, Hickory, Pecan
Beef: can handle deeper flavor, mesquite, oak
Smoke
domestic meats (3-4 hours)
wild game (30-45 minutes)
Apple Cider vinegar spritzed on the meat during smoke pulls the smoke in deeper making a wider ring
Temperature
external 250F ish
Internal temp maybe more important (130F)
After cook, REST the meat. Bigger, the longer time
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