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  1. #161
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    Wisconsin bear roast, deep fried Wisconsin cheese curds, and a Wisconsin beer. Pan fried the roast to brown the outside in a cast iron skillet, straight into the oven till the inside hit 150?, then rested under foil for 5 minutes. When 8 an and 10 year old kid argue about who gets the last piece, you know it's good! This bear has ate better than any wild game I've ever ate!

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  3. #162
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    I've never cooked bear but I thought the temp needed to be 160? Hoping to have one this spring!

  4. #163
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    Quote Originally Posted by zpooch View Post
    I've never cooked bear but I thought the temp needed to be 160? Hoping to have one this spring!
    It rested for 5 minutes under foil in cast iron skillet that came out of the over set to 350? I'm sure it got there, wasn't any pink in the center either.

  5. #164
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    Quote Originally Posted by zpooch View Post
    Your smoker looks spotless compared to mine. Are you supposed to clean those things? I think mine is just "seasoned" haha
    I store my smoker in my basement so I try to wipe it out a little bit before it goes down there or I'm afraid it'll get pretty rank by the next time I use it. Although, maybe I could get a bigger smoker if that happens...

  6. #165
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    Smoked bison ribs. Used Carnivore Black rub.



    Juicy!


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  9. #166
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    I've worked more hours then sleeped in months and finally got most of a weekend off, so I fired up the smoker after church today. The tried and true pastrami recipe came out of the box today. I did use a little different wood combination and it turned out really good. I usually
    use hickory and maple, today I used maple to start and finished with bourbon barrel. Really added a little something extra to it. Got a totally new recipe going right now, and regardless of how it turns out I'll post up a picture when done.

  10. #167
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    Here's my newest recipe, salt and sugar cured elk roasts, then smoked with Apple wood. Taste just like a store bought ham, its great! Has a sweet taste, then the traditional salty ham flavor comes in.
    Last edited by go_deep; 05-19-2019 at 08:19 PM.

  11. #168
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    Finished off the rest of the wood and coals in the smoker with some bbq ribs!

  12. #169
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    Quote Originally Posted by DU4LIFE25 View Post
    I store my smoker in my basement so I try to wipe it out a little bit before it goes down there or I'm afraid it'll get pretty rank by the next time I use it. Although, maybe I could get a bigger smoker if that happens...
    Just got a new smoker today.Instructions say to wipe it out with
    damp cloths or paper towels after each use,then apply a good layer of vegetable oil.
    Also never leave ashes in your smoker,they absorb moisture which
    causes it to rust.It's no wonder my old smoker rusted out after
    30 years.(never cleaned it.)Only emptied ashes when I couldn't
    get any more wood in.

  13. #170
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    Won't veg oil go rancid?

 

 
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