Low and Slow with Reload
 
Joel Lickliter
“HomeCookinHunter”
Owner of Reload Rub and Seasoning
https://www.reloadrub.com/
 
Portioning your deer for the freezer:
https://www.youtube.com/watch?v=NxjTVKZa0lE
 
Meat Smoking 101:
 
Pro-Tip:  Baby-sitting the meat is a must.
               You are gunna screw stuff up. and its okay.
 
Basic Setup:
simple box electric smoker (100 different versions)
Pellet Smoker (Hopper holds the pellets, great temp control)
Charcoal Smoker (Barrel style)
 
Cut of Meats for Smoking
Domestic Meat: cuts from the front shoulder, heavy working.  Fatty pieces add flavor.
 
Brine:
Salted water at its most basic.  Brown Sugar, Pepper corns are good adds
 
Woods
Fish,Wild Game, Poultry: Fruit Wood, Hickory, Pecan
Beef: can handle deeper flavor, mesquite, oak
 
Smoke
domestic meats (3-4 hours)
wild game (30-45 minutes)
Apple Cider vinegar spritzed on the meat during smoke pulls the smoke in deeper making a wider ring
 
Temperature
external 250F ish
Internal temp maybe more important (130F)
After cook, REST the meat.  Bigger, the longer time Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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