I'll wait to post the recipe until they're finished ...if they turn out good.
8 pounds of Venison to 5 pounds of pork shoulder all ground up seasoned and currently on the smoker.
the twist...
After they are done on the smoker I'm going to vac bag and finish sous vide to 150 degrees then an ice batch and fridge over night. Tomorrow we'll see how they did.
8 pounds of Venison to 5 pounds of pork shoulder all ground up seasoned and currently on the smoker.
the twist...
After they are done on the smoker I'm going to vac bag and finish sous vide to 150 degrees then an ice batch and fridge over night. Tomorrow we'll see how they did.
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