Friday, July 3, 2009

This is a 4.5lb Bison Prime Rib. There is a bit more fat on it, as it came from and older cow, but the fat will add extra moisture to the meat as it smokes.

I will be smoking in a vertical smoker using hickory chips. The process will take about 12 hours.

I have premade a rub for the bison that adds a little sweet and savory. 
This is applied to the meat a couple days in advanced and the meat is tenderized with a prong-type tenderizer.

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