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Cooks' Corner
Dry Aged White Tail Leg for Mother's Day
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<blockquote data-quote="JTComfort" data-source="post: 2526061" data-attributes="member: 103514"><p>Twas Mother's Day eve supper for 11. Bone-in leg was from a white tail doe, aged whole for 21 days. Leg was dry rubbed and marinated for a day then indirect smoked over charcoal and mesquite for 4.5 hours - until 125F internal temp was reached. Allowed to rest for a hour before carving. Served it with charred scallion/jalapeno relish. Well worth the wait to get the family together for these "whole-beast roasts."</p></blockquote><p></p>
[QUOTE="JTComfort, post: 2526061, member: 103514"] Twas Mother's Day eve supper for 11. Bone-in leg was from a white tail doe, aged whole for 21 days. Leg was dry rubbed and marinated for a day then indirect smoked over charcoal and mesquite for 4.5 hours - until 125F internal temp was reached. Allowed to rest for a hour before carving. Served it with charred scallion/jalapeno relish. Well worth the wait to get the family together for these "whole-beast roasts." [/QUOTE]
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Dry Aged White Tail Leg for Mother's Day
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