Stuffed elk loin and some mule deer and elk backstraps on the smoker. Should be ready by game time.
Smoking for the Border War
- Thread starter wy-tex
- Start date
Cremini mushrooms, caesar croutons, grated parmesan and romano cheese and fresh rosemary with a few diced sweet italian peppers . Mushrooms were sauteed first.
JEandAsGuide
Active Member
Againstthewind
Very Active Member
Holy smokes, (pun unintended at first but I'll leave it) they pulled it off. That does look delicious, too.
tdub24
Veteran member
GrounderFlander
New Member
Slugz
Veteran member
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.
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.
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.
Thanks to the good folks at Tillamook Cheese for a great product that makes for great smoked cheese.