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Author Topic: 11-07-08 Feast for the Beast, in Mankind  (Read 14245 times)
Pheasant Hollow Farm
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EST. 2001 Owner/Operator Located in Slate, WV

« on: November 08, 2008, 04:15:20 AM »

I started this topic yesterday, but on paper. By the time I had finished everything including eating, it was just to late to post it.

  p33 Feast for the Beast, in Mankind  p33
serving meal for 4

Smoker started @ 12:45 pm
Estimated Finish time 4:15 pm
Timer set 3.5 - 4 hrs with the first ˝ hr as smoker warm up to reach 225*
I have decided for dinner tonight to do a two option dinner.

The first is a Pork Loin from Sam’s club, $1.67 lb.
The second is Venison Backstrap.
A nice 132lb., on the hoof, West Virginia White-tailed Doe  c110  on the property.

Both meats weigh in about 2.5 pounds each.

The method being used: Masterbuilt Smoker
2-cups of Mesquite wood chips
Smoker box temperature will be 225* for both being cooked at the same time. Cooking time will vary between the two meats.
2- cups of water in the water pan for extra moisture.
2- smoker racks will be used.
Top rack: Pork Loin
Bottom rack: Venison Backstrap.
Reason behind this: Pork Loins fat dripping drop to the bottom, basting the Venison Backstrap

Final (IT) Internal temperature for the Pork Loin is 170*
Final (IT) Internal temperature for the Venison BackStrap is 155*

Both the pork and venison have been tied, and each were marinated in there own special seasoning for 4 hrs prior to smoking and being refrigerated.

When they are both ready for the smoker, they will once again be rolled in their respective special seasoning and then brushed with virgin olive oil, any lightly rolled with bread crumbs.

Cool down period after smoking:
It is essential that both meats get a cool down period of 1 hour prior to serving.
Preparations for cool down:
Remove both meats from the smoker, and wrap both smoked meats separately with aluminum foil, using two cloth towels, wrap one around each, and let them cool down in the refrigerator. This is also know as the: FTC method within the smoking public. FTC stands for: Foil, Towel and Cool.

The balance of the meal consists of aluminum foil wrap Baked Potato's with Papa John’s Garlic sauce and Italian seasoning, which will be cooked in the smoker, and the mixed vegetables done on the stove, and a tossed salad.

Beverage of choice: a nice fine wine…  j41

All the prep work started @ 10 am this morning. 11-07-08 j2

Smoker started @ 12:45 pm
Estimated Finish time 4:15 pm
Timer set 4.5 hrs with the first ˝ hr. as smoker warm up to reach 225*


Pork and Venison placed in smoker @ 1:15 pm
Mesquite wood chips added @ 1:30 pm
Potato’s placed in smoker @ 2:pm
Venison cooking completed @ 2:55 pm (Cook time1.5 hrs) for about 2.5 lb.
Pork cooking completed @ 4:30 pm (Cook time 3hrs 15min.)


 j44 ………………and now to the awaited pictures! The picture sequence show the prep to the final cooking and the FTC and to the table.


Steve
Pheasant Hollow Farm




« Last Edit: November 09, 2008, 03:55:40 AM by Pheasant Hollow Farm » Logged

Specializing in Manchurian Ring-necked Pheasants and Melanistic Mutant Pheasants for release, propagation and the hunting community. Licensed by the State of WV. DNR# D6-16-16-GF1
Pheasant Hollow Farm
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« Reply #1 on: November 08, 2008, 04:17:02 AM »

The preseasoned Pork Loin.
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Specializing in Manchurian Ring-necked Pheasants and Melanistic Mutant Pheasants for release, propagation and the hunting community. Licensed by the State of WV. DNR# D6-16-16-GF1
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« Reply #2 on: November 08, 2008, 04:18:43 AM »

The reseasoned pork loin, then brushed with olive oil and lightly rolled in breadcrumbs.
« Last Edit: November 09, 2008, 03:58:36 AM by Pheasant Hollow Farm » Logged

Specializing in Manchurian Ring-necked Pheasants and Melanistic Mutant Pheasants for release, propagation and the hunting community. Licensed by the State of WV. DNR# D6-16-16-GF1
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EST. 2001 Owner/Operator Located in Slate, WV

« Reply #3 on: November 08, 2008, 04:24:56 AM »

Preseasoned Venison backstrap
« Last Edit: November 09, 2008, 03:04:31 AM by Pheasant Hollow Farm » Logged

Specializing in Manchurian Ring-necked Pheasants and Melanistic Mutant Pheasants for release, propagation and the hunting community. Licensed by the State of WV. DNR# D6-16-16-GF1
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EST. 2001 Owner/Operator Located in Slate, WV

« Reply #4 on: November 09, 2008, 03:07:22 AM »

The reseasoned venison, then brushed with olive oil and lightly dusted with breadcrumbs.
« Last Edit: November 09, 2008, 03:58:09 AM by Pheasant Hollow Farm » Logged

Specializing in Manchurian Ring-necked Pheasants and Melanistic Mutant Pheasants for release, propagation and the hunting community. Licensed by the State of WV. DNR# D6-16-16-GF1
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EST. 2001 Owner/Operator Located in Slate, WV

« Reply #5 on: November 09, 2008, 03:08:43 AM »

Just waiting now for the smoker to warm up.
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EST. 2001 Owner/Operator Located in Slate, WV

« Reply #6 on: November 09, 2008, 03:11:28 AM »

The Feast for beast is in the smoker.  j2
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« Reply #7 on: November 09, 2008, 03:13:16 AM »

The venison is finished at 155*
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EST. 2001 Owner/Operator Located in Slate, WV

« Reply #8 on: November 09, 2008, 03:15:07 AM »

The cooling process begins with the foil wrap.
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EST. 2001 Owner/Operator Located in Slate, WV

« Reply #9 on: November 09, 2008, 03:17:37 AM »

Now into the frig and wait for it to cool down i9
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EST. 2001 Owner/Operator Located in Slate, WV

« Reply #10 on: November 09, 2008, 03:20:53 AM »

The pork loin is now complete. Temperature 170* and will under go the same FTC as the Venison did for the cooling period.  i5
« Last Edit: November 09, 2008, 04:01:37 AM by Pheasant Hollow Farm » Logged

Specializing in Manchurian Ring-necked Pheasants and Melanistic Mutant Pheasants for release, propagation and the hunting community. Licensed by the State of WV. DNR# D6-16-16-GF1
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« Reply #11 on: November 09, 2008, 03:26:08 AM »

ahhhhh  i5 the slicing of the Venison and the succulent juices starting to flow.
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« Reply #12 on: November 09, 2008, 03:29:21 AM »

Naturally, the more common smoked Pork Loin, and its sliced pieces. Although it does have its place here within the meal.
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« Reply #13 on: November 09, 2008, 03:30:42 AM »

The dish  :grin:
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Specializing in Manchurian Ring-necked Pheasants and Melanistic Mutant Pheasants for release, propagation and the hunting community. Licensed by the State of WV. DNR# D6-16-16-GF1
Pheasant Hollow Farm
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EST. 2001 Owner/Operator Located in Slate, WV

« Reply #14 on: November 09, 2008, 03:32:27 AM »

................ and finally the setting.  j2

Steve
Pheasant Hollow Farm
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