Sun Nov 14 Venison Hind Leg
5 hours, 1 minute
salt/sugar brine for 10 days
Lawry's and smoked kosher salt, pepper Garlic and onion.
dusting of Kinder's Buttery Steakhouse
Hickory pellets in hopper, cherry pellets in smoke tube
Smoke-house works
185°F for two hours, super smoke on (Traeger set to 170°F)
185°F for two hours, super smoke on (Traeger set to 170°F)
Traeger temperature raised to 205°F
Traeger set temperature 225°F
Temperature set to 325°F to finish
Very moist, similar flavor and texture to corned beef.
Would rinse and soak more. I only soaked once for 30 minutes and rinsed before and after the soak. Could do with 3 soaks and rinsing in between
Would rinse and soak more. I only soaked once for 30 minutes and rinsed before and after the soak. Could do with 3 soaks and rinsing in between
