Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: h20hunter on December 21, 2019, 07:25:00 PM
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Seriously, slap me before I eat every bit.
Simply cured, lightly seasoned, smoked with maple slowly to perfection.
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looks like it should be shared with friends.
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Coke!?!?! Cut me deep sir :'(
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Coke? Huh?
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Ah.......yes...coke and a little vanilla crown. :drool: :tup: :chuckle:
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Hmmmmm
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Looks great! What is it and how do ya make it?
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Venison roast.....brined and cured. Light seasoning. Smoked.
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Ah.......yes...coke and a little vanilla crown. :drool: :tup: :chuckle:
Sorry Karl, don’t know of any cocktails that call for Pepsi
Looks pretty dang tasty h20!
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Looks great!
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Just finished off some eggs with pepoees, onions, diced venison and a wee bit of cheese. Very good.
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Ah.......yes...coke and a little vanilla crown. :drool: :tup: :chuckle:
Sorry Karl, don’t know of any cocktails that call for Pepsi
Looks pretty dang tasty h20!
Tullamore and Pepsi has been my go to for a while now. Not a big liquor guy but during the winter sometimes it just hits the spot! Also that venison looks great, might have to try one myself
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Nice! :tup:
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H2O, can you run us through the process/ ingredients?
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Usually I cook it after I kill it before I eat it. :chuckle: I suppose if you dip it in enough whiskey it might kill the worms.
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Dang that looks good. I’ve been wary of smoking venison cause of its low fat content. Is there anything special to do or just bribe and smoke like normal?
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looks like the same premise as corned or pastrami, without all the extra flavors.
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exactly that.
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Dang. That looks good. What did you brine it in?
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Kosher salt, prauge powder, water, garlic.
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Kosher salt, prauge powder, water, garlic.
hmmm... had to look up Prauge Powder. Thanks.