posted on Sep, 10 2011 @ 10:50 PM
I could never confine myself to one cut of meat, let alone one animal.
Then T-bone steaks from a Hereford, I let my wife season them.
Brisket, cooked slow over mesquite, after rubbing it with a mix focusing on cayenne, white and black peppers, and a bit of molasses. Smoke it an hour
Then the backstrap, sliced and seared in a pan with a bit of spices and herbs. My wife does it the best, and she doesn't measure the seasonings. I
know garlic is a part.
Roasts are great, but just grind up most of the carcass for Jalapeno/Cheese sausage, ground venison for tacos.
But save the shoulders. They make the best jerky (see my "what a jerk!" thread).
Then the Hams, rolled in a mix of brown sugar, salt, and Morton's quick-cure; wrapped in kraft paper, tied with a string and hanged for the winter
from a bicycle hook in the garage. Once the temperature gets about 76 in the garage (Easter), take it out and cut the dry away, score the new
surface, then cold smoke it for a couple of days before hotsmoking it for an hour per pound.
If quail or dove,
Then the breast, stuffed with a Jalapeno which has been stuffed with a piece of soft Mexican white cheese, and the whole thing wrapped in a piece of
bacon and skewered over a Mesquite fire.
Then dressed out like a fryer, rubbed with taragon and sage, then hot-smoked over a hickory or applewood fire.