Italian Tenderloin smoker Hunt Chef

[BCsaw]

This deer has been hanging in my tree a few days. It was determined to be processed on Tuesday before the warming Wednesday temperatures.

The meat was a lot frosty, but Dexter sliced through leaving blood splatter to a minimum.

Shake and bake marinated jerky strips to come!

The Italian salad dressing came out with the Hunt Chef dry rub for the Winter Bow season.

In the Recteq 590 at 225° for a few minutes during the processing Tuesday night.

Pics to come for round two of marinating the tenderloinl.

Round one pics didn't come through.

The Ringwood found butcher saw was used to make the rib cage a manageable size.

 

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