Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: lokidog on March 11, 2013, 01:43:37 PM

Title: Lunch Meat
Post by: lokidog on March 11, 2013, 01:43:37 PM: I decided to do some freezer emptying and pulled five pack of meat (four different deer 8) ) to smoke up for lunch meat. 24 hour rub + 5 hours of smoking at 225 = YUM. Sliced thin it makes awesome lunch meat. Weathergirl likes smoked venison spinach salad, so that's dinner tonight.
Title: Re: Lunch Meat
Post by: Blacktail Sniper on March 11, 2013, 02:05:10 PM: :EAT:
Title: Re: Lunch Meat
Post by: lokidog on March 11, 2013, 08:44:33 PM: Here's what Weathergirl did with some of the venison tonight, smoked venison, spinach, tomatoes, olives, craisins, mushrooms, peppers, garlic, broccoli, and onion with a teryaki vinagraitte (teryaki, soy, sesame oil, red wine vinegar).

The other part of the plate was Sausage and Chard (curly scotch kale tonight) Strata.

I'm a lucky guy, when I don't cook, I still get to eat well. :tup:
Title: Re: Lunch Meat
Post by: TimberCutter on March 12, 2013, 04:01:13 PM: Are you going to tell us whats in the rub? It looks very tasty.
Title: Re: Lunch Meat
Post by: lokidog on March 12, 2013, 04:09:38 PM: The rub is quite plain actually, equal parts salt and brown sugar (might try less salt next time), turmeric, black pepper, chile powder, onion powder, garlic powder, celery salt and ground thyme. I can't find the recipe right now.