www.sausagemaking.org

I thawed out some of my game meat I collected last fall, 3 sirlion(football) venison roasts, one moose round roast and a caribou round roast, injected and into my brine solution for the next 10 days, then I'll coat them and smoke with cherry wood, cool, slice and package



top roast is the caribou, next is moose and the three on the bottom are whitetail



a gallon and a half of brine ready to inject then submerge the roasts

Keep us all informed on the outcome, with pictures if possible.
I might even do the same with some boned-out kangaroo legs.
Good Luck,
Jan.

That sounds like a plan, no Roo's here so I'll have to stick with what is local. LOL

Just out of the brine and all rinsed off



rubbed down with garlic, coriander and black pepper


just into the smoker



all done smoking, time for a fridge nap and sliceing tomorrow

Looking good.

a tub full of goodness



top venison, middle caribou, bottom moose



all vac-packed up ready for the freezer




it was all good but the best was the caribou