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Post by steiny on Oct 12, 2023 13:45:18 GMT -5
Did a big pot of Venison & noodles the other evening, was a big hit.
Big 3-4LB roast in crock pot
Can of mushroom soup
Package of sliced mushrooms
Chop up a whole onion
Pint of beef broth, then enough water to fill crock pot to 3/4 depth.
Cook on high till roast is tender, then shred it apart for tongs and a fork
Reduce heat to low
Add a package of Amish noodles about an hour before you want to eat.
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Post by omegahunter on Oct 13, 2023 14:34:40 GMT -5
Tell me how this is possible? Done in 4 hours and only 2 short times of temp not on a consistent rise. Once it dropped from 82° to 77 ° over 5 minutes and one stall for 3 minutes only at 162°. These were the same weight as my first ones that took 7 hours to smoke. Could it be that they were just not as thick even though the same weight as before? Here is a screenshot of the bluetooth thermometer app.  |
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Post by whitetaildave24 on Oct 13, 2023 15:10:58 GMT -5
That is pretty quick, but you just never know when smoking food what’s going to happen. Maybe bigger, thicker bone and less meat on this one? Did it still shred easily?
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Post by omegahunter on Oct 13, 2023 15:27:27 GMT -5
That is pretty quick, but you just never know when smoking food what’s going to happen. Maybe bigger, thicker bone and less meat on this one? Did it still shred easily? It's still resting in foil inside the house. The bone was backing out of the shoulder. Looked like it will be plenty tender. |
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Post by deadeer on Oct 13, 2023 16:25:07 GMT -5
My first thought was the temp reading was off and it wasnt done. But if the bone is pulling free, should be good. If in doubt, proof check with another thermometer. I keep some instant read thermometers on hand and use them a lot.
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Post by omegahunter on Oct 13, 2023 21:52:37 GMT -5
My first thought was the temp reading was off and it wasnt done. But if the bone is pulling free, should be good. If in doubt, proof check with another thermometer. I keep some instant read thermometers on hand and use them a lot. Did exactly that when I saw it was already at 200 at 4 hours. Old meat thermometer matched the new bluetooth. Ended up letting it go to 207 and pulled them in to rest in the aluminum foil. Just now pulled the bones the rest of the way out and bagged the meat and put in the fridge. Will shred it tomorrow and have a bit of it for lunch. |
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Post by deadeer on Oct 13, 2023 22:02:04 GMT -5
My first thought was the temp reading was off and it wasnt done. But if the bone is pulling free, should be good. If in doubt, proof check with another thermometer. I keep some instant read thermometers on hand and use them a lot. Did exactly that when I saw it was already at 200 at 4 hours. Old meat thermometer matched the new bluetooth. Ended up letting it go to 207 and pulled them in to rest in the aluminum foil. Just now pulled the bones the rest of the way out and bagged the meat and put in the fridge. Will shred it tomorrow and have a bit of it for lunch. Good deal. |
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Post by millerlarryw7721 on Oct 14, 2023 10:31:04 GMT -5
Pork shoulder in crockpot today,since it's raining and don't want to mess with smoker in the rain.  |
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Post by omegahunter on Oct 14, 2023 19:01:48 GMT -5
Abbie requested turtle nuggets tonight. Before and after the Cajun breading and deep fry.   |
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Post by featherduster on Oct 15, 2023 4:37:31 GMT -5
Now that's different.
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Post by astronankin on Oct 21, 2023 5:32:21 GMT -5
We had some venison burger from my buck with some rice and onions and peppers mixed in. It was pretty good. A few days ago we did medallion steaks baked in the oven along with the breasts from my turkey. Yes, super fresh turkey that was only a day off the turkey. Baked it in the oven as well. Got overdone, but hey, still tasted great and pulled apart pretty easily. The steaks didn't come apart easily but they were still good too. Got some more medallions, plenty of burger, some round roasts, etc in the freezer from the deer, plus some meat from last year's deer. And my mom cooked one of the round roasts in the crockpot along with sweet potatoes and maybe something else. It was really good.
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Post by astronankin on Oct 21, 2023 5:33:28 GMT -5
Abbie requested turtle nuggets tonight. Before and after the Cajun breading and deep fry. That look really good! |
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Post by MuzzleLoader on Oct 23, 2023 14:36:56 GMT -5
Nothing better than some deer sausage, pickle,cracker and some sauce.  |
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Post by MuzzleLoader on Nov 25, 2023 13:50:43 GMT -5
Smoked porkchops. Holly wow.  |
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Post by whitetaildave24 on Nov 25, 2023 14:22:47 GMT -5
Those look delicious.
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Post by Mack Apiary Bees on Dec 7, 2023 11:15:59 GMT -5
This Saturday I'm making some deer jerky with a new homemade recipe. I'll trying to remember to take some pictures. 100% chance of rain!
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Post by Mack Apiary Bees on Dec 11, 2023 7:21:02 GMT -5
I made some deer jerky yesterday. Scrape pieces. Custom homemade recipe and the jerky came out good.   |
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Post by oldhoyt on Dec 11, 2023 10:16:07 GMT -5
Same here, I brought mine to work today as there's a few guys here that like venison.
My recipe is pretty simple. For about 4 lbs of meat, mix together the following:
2T Morton's Tender Quick
1T regular salt
1T garlic powder
1T black papper
1T chili pepper flakes
1T cayenne pepper
2T liquid smoke (not necessary if you plan to smoke the jerky)
1 cup soy sauce
Add to meat, mix well to distribute, refrigerate for 24 hours and then put on the dehydrator.
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Post by featherduster on Dec 12, 2023 18:08:07 GMT -5
This evening I told the wife what I had the taste for and she created it.
80% Deer meat mixed with 20% beef throw in my wife's secret mushroom sauce her choice of spices and SHAZAM! we got a stroganoff.
Put it along side of some homemade slaw and add some Havarti cheese and Cheddar cheese toasted bread and you have a meal fit for a KING!
Photo attached.
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Post by featherduster on Dec 12, 2023 18:19:13 GMT -5
Exactly what I wanted.  |
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