SMOKING...

[NE450No2]

Not cigarettes, cigars or dope.... But meat.

My sweet sister in law[ one of four] gave us a propane meat smoker.

I tried it out the other day. I used Mesquite wood from my deer lease.

I smoked a brisket she brought over, a wild pig ham, a deer loin, and one half of a wild turkey breast.

I used a different dry rub [that I made up myself from some info in some cook books] for each of the different meats [the pig and deer were the same].

I must say that for my first time everything turned out great.

Even I was impressed....

Being a Propane Smoker the heat was very easy to control.

Also, it was very easy to use with no Drama.

Next time I will use some red oak that I cut on my place.

[Aholz]

NE450No2, I tried to smoke wild hog, but i cannot say that it was success. My smoked fish is very good, but meat - not. Do you mind to share your recipe with your friends here on BlaserBuds? Thanks in advance

[NE450No2]

Aholz, here is how I did it. First I thawed out the frozen wild pig ham.
Then I coated iot with the dry rub, and put it in the icebox over night.

The Dry Rub Recipe:
1/2cup ground black pepper
1/2cu paprika
1/2cup of sugar
1/4 cup of salt
4 teaspoons dry mustard
2 teaspoons cayenne
2 teaspoons of garlic

Mix spices and coat the pig. save a little of the spices.

Let set overnight.
Touch up the pig with the remaining spices.

Smoke at @200 degrees for the first 3 hours, then up the heat to 225 to 250 degrees for the next 3 hours or so.

Should be perfect.

[NE450No2]

Put the fattest side of the pig ham facing up. If your pig meat has no fat then put a few strips of bacon on the top.

[Aholz]

Thanks a lot! I tried to marinade meat over night and it did not work. Do you use a water pan in your smoker? I do but it is tough to rise temperature over 225 with boiling water inside my smoker.

[NE450No2]

Yes my smoker does have a water pan, and I did not have to refill it, and there was still some water in it when i was done...

[Aholz]

Thanks, I'll try again.

[Olsen]

I need to ship some goose meat to the expert

[Aholz]

It's gonna be seazonal migration (Olsen's way)