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Brother Bacon’s BBQ Smokehouse

Tractorsdontfloat

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Filled the smoker up and did some ribs for dinner tonight. Invited a couple young lads over to enjoy a good meal, have a few beers, and enjoy an evening of story telling and bs. Was good to hear their thoughts on things and how they’re doing after losing their old man last winter. The boys can put away the food. But I made enough to have some leftovers for lunch tomorrow. Six racks of ribs and just under two left .
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Wedgy

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Man, oh Man, Nice Rack!!
I must say you Farm boys up there sure know how to put on a very nice spread, and put it away too! I need to show Roughneck Dave this. He is Mr. Brisket! He'l love your post TDF!

We all have have Sunday dinner for the last 5 years together over at the Kennel, and last night we had Burgers, Black beans, Tater salad, and a great time. Great job TDF!
Farm on, Love yer Show!
 

Wedgy

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Niiice! "Where's the beef!!" 😆
 

Wedgy

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They don't like smoke. Unless it's
 

Tractorsdontfloat

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The Cheeseland whitetail deer season was good to my hunting group this year. That means a pile of venison that needs to be turned into a pile of tasty treats. Started that process this weekend. Started with a batch of summer sausage and a batch of bbq snack sticks.

summer sausage went through the smoker today, sticks tomorrow.. Summer sausage is hanging in the garage blooming overnight.
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Tractorsdontfloat

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You guys go all out!! Looks good

Years ago, I spent a small fortune to have all the goodies made. Seemed we were always going somewhere new, and never found that “better than everything else, can’t live without it” type stuff that we felt we could do just as well. And when you add all the crew together, it’s not uncommon for us to have trimmings from some three to six deer, not to mention the share factor that comes with a return of “hey can you make some for me?”, so a couple hundred pounds of finished product is not irregular for us. Do it right or not at all. I always buy good seasonings, and am willing to look at other stuff. This year was decent, so I suspect 250-300# is where we will be.
 

Tractorsdontfloat

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Cheeseland whitetail deer season is over and thankful for a successful season. The gang got a decent amount of meat. For the second year in a row, Jr ended up getting the big Buck of the group. Not huge but still a nice prize. I think I mentioned we do all our own processing, and I know I’ve posted this before. Starting the processing season with a batch of dried venison. Sausage and sticks start next week.

The meat was put in the cure on Dec 2, and was rinsed, dried and seasoned today, and ready for the smoker tomorrow morning. Enjoy, and stay tuned.

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coolchange

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Cheeseland whitetail deer season is over and thankful for a successful season. The gang got a decent amount of meat. For the second year in a row, Jr ended up getting the big Buck of the group. Not huge but still a nice prize. I think I mentioned we do all our own processing, and I know I’ve posted this before. Starting the processing season with a batch of dried venison. Sausage and sticks start next week.

The meat was put in the cure on Dec 2, and was rinsed, dried and seasoned today, and ready for the smoker tomorrow morning. Enjoy, and stay tuned.

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Swinging by for your annual make everyone hungry thread? Just when I was feeling good for cleaning up some cast iron pans and making ham salad…
Staying tuned!
 

Tractorsdontfloat

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Welcome back to the show.

The cured venison roasts spent about 12 hours in the fridge before going on the smoker
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Fresh off the smoker resting and cooling. Took them off when IT hit 160.
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All sliced up after a rest of about 24 hours in the fridge.
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And all packaged up.
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I started with six roasts with a total weight of just over 18 pounds of meat. Final weight was just about 9 1/2 pounds. To make it myself, I’ve got about $5 into it along with my time. Labor time has been maybe a couple hours of prep, slicing and packaging, along with about 10 hours of smoker that was basically just an occasional check and a temp adjustment. To send it to a processor to be made it would be something around $6-8 a pound based on initial weight. And I think it tastes better this way.

Cheers all!
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