Low and Slow with Reload
from The Huntavore Hosted by Nick Otto, Dustin Isenhoff: Hunters gone Podcasting
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
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What this episode covers
The guys sit down with Joel Lickliter of Reload Rub and Seasonings. They talk about life, and smoking meat. Low and slow is the name of the game, so sit back and enjoy
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