JohnH12
Full Fledged Farker
- Joined
- Jul 20, 2016
- Location
- Middlebu...
A friend gave me a venison hind quarter from a small doe he got earlier. He also gave me a hind quarter from a small feral pig. Both were vacuum sealed and in his freezer for about a month.
I've never done either on the Lang but want to try. I figure if I screw it up they'll be combined for chili.
I don't have room to brine them but the basic plan is to inject both generously with some Cajun Lemon-Butter-Garlic or similar and rub with oil and some basic SPOG.
I have two levels of racks in the Lang and it likes to run at 275 to 325 temp.
Top or bottom rack?
Water pans under the meat?
What IT for the meats?
Any other suggestions are greatly appreciated. (I already have a bunch of chili in the freezer so I would like to enjoy the meat itself)
Thanks.
I've never done either on the Lang but want to try. I figure if I screw it up they'll be combined for chili.
I don't have room to brine them but the basic plan is to inject both generously with some Cajun Lemon-Butter-Garlic or similar and rub with oil and some basic SPOG.
I have two levels of racks in the Lang and it likes to run at 275 to 325 temp.
Top or bottom rack?
Water pans under the meat?
What IT for the meats?
Any other suggestions are greatly appreciated. (I already have a bunch of chili in the freezer so I would like to enjoy the meat itself)
Thanks.