I can't shoot straight, but......Pics

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I can't shoot straight, but......Pics

Postby decoydog » Wed Dec 21, 2005 1:01 am

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Birds air drying after brining
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Birds entering the smoker
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Looking pretty good to me!
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Just look at that glaze.
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All vaccum sealed and ready to go.

This is what I really enjoy doing with the birds I get.
It's hard to pull 1 inch through 6 inches of material while doing "the dance", and looking skyward.
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Postby MacAttack » Wed Dec 21, 2005 2:57 am

wow, they look goood,I'm hungry now
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Postby Digital » Fri Dec 23, 2005 6:04 pm

Great pics...what's the recipe? :smile:
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Postby duckjumper » Mon Dec 26, 2005 2:42 pm

Beautiful job! :thumbsup:

What kind of wood do you use? Since you're in the Pacific Northwest, I'd guess alder...
I love all of God's creatures, properly prepared.
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Postby decoydog » Mon Dec 26, 2005 3:47 pm

These birds were smoked using Apple Wood.
It's hard to pull 1 inch through 6 inches of material while doing "the dance", and looking skyward.
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Postby snakeyez » Mon Dec 26, 2005 5:25 pm

YUMMY!
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Postby 2 tollers » Sun Jan 01, 2006 7:10 pm

Decoydog are you using a BBQ to smoke in or are the birds just sitting on a grill to air dry? How long do you brine them for and waht temp / time for smoking?
I have never tried to smoke birds myself - always take them to a processor and costs about $10 per goose. I would like to get into this but not sure what all is required.
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Postby decoydog » Sun Jan 01, 2006 10:36 pm

Good questions 2 toller. The brine for the birds is not a liquid cold brine, but a simmering brine that increases the penetration of the brine into the meat more quickly than a cold liquid brine. The meat will simmer in the pot for 8 minutes per pound. Then you must allow the meat to air dry before entering the smoker. The birds you see pictured, took about 14 hours total time till done. Right now I have eight texas style smokers that I use. They have the side fire boxes. I run wood mostly, but also use charcoal with wood chips for smaller jobs. When smoking, I will never break 150 degrees. Before next season, I hope to have my 10ft x 10ft. x 6ft. walk in smoke house completed. I do everything from: jerky, sticks, roasts, hams, fish, turkey, to my waterfowl. Smoking your own meat is very cost effective. Paying a processor $ 10.00 per bird is expensive, but fine. But why do it when you can do 10 to 20 birds for $ 10.00 and do it yourself.
It's hard to pull 1 inch through 6 inches of material while doing "the dance", and looking skyward.
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Postby Citori12 » Tue Jan 03, 2006 1:13 pm

:salude: Quit it its lunch time and your makin me hungry!!!!! :thumbsup:
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