On Wed, 15 Dec 2004 12:18:29 -0600, Piedmont > wrote:

>Bubba wrote:
>
>> I've been the recipient of two deer shoulders that I am cooking for an
>> office party. I intend to smoke them (I know, I know....hang on!). I
>snip
>> I'll be happy to hear from anyone that's ever done this.
>> And glad to post the results.
>>
>> Ideas, comments, etc?
>>
>
>Seems like a lotta work my friend! Someone else just asked about this
>same a very short time ago.
>
>Subject: Venison, Sender: Dave, Date: 11/20/04, he got lots of advice.
>
>Just cover with bacon, make life simple!
>
>According to the Joy of Cooking 1981 edition, Bard it, which is,
>completely cover the venison with a 1/4 inch layer of salt pork or
>bacon, use pieces about 3 1/3 inch square, use string to secure the fat.

That is the way I have done turkey on the Weber kettle for years.


Larry Noah