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  1. #11
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    Quote Originally Posted by wy-tex View Post
    Meat turned out nice. The stuffed elk loin is really tasty.

    Attachment 19901
    Looks great, what smoker are you running?

  2. #12
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    Quote Originally Posted by wy-tex View Post
    Stuffed elk loin and some mule deer and elk backstraps on the smoker. Should be ready by game time.

    Attachment 19896
    Yup, that sure does look amazing!

  3. #13
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    what kind of wood ? And did you put a rub on them ?

  4. #14
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    I have a Yoder Durango 20 inch smoker. Rubbed the straps down with Head Country High Plains Heat on one and Chupacabra Rub 2 Gringos for the other strap. Post oak wood for about 4 hours of smoke then wrapped them up to finish with higher heat on the smoker.
    Put a load of cheese on it yesterday afternoon, 42 degrees and cloudy skies made for great cheese smoking weather. Pecan wood for some medium cheddar, extra sharp white cheddar, medium white cheddar and little gouda.

  5. #15
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    Smoked cheese ready to temper for week or two. Pecan wood with about 3 hours of smoke.
    Thanks to the good folks at Tillamook Cheese for a great product that makes for great smoked cheese.Click image for larger version. 

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