Cured, smoked deer hams

archeryrob · Dec 8, 2017

No one is posting in this section, so I figured I'd open it up. So far I think the only Western Maryland guy past Frederick that I saw on this section.

These are off a buck and every muscle group out of the hind legs. The two foorballs on the right and 4 flat roasts on the left. Cured with bearcarvers recipe for 10 days. Smoked fro 9am to 5 and 160 on the fotballs and 170 on the flat roasts. Then brought it in side and glazed with brown sugar, Dijon, honey and pineapple juice. Baked on @200 to not cook it any further.

My 20 year old daughter wouldn't leave them alone. Slicing starts tonight with vacuum sealing.

This is my smokehouse, kind of old picture as I added a heat bypass on it.

archeryrob · Dec 8, 2017

Actually found this one on my media library here.Its warming the fire box up for smoking

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archeryrob
Mar 15, 2017

Bologna

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archeryrob
Mar 15, 2017

troutman · Dec 8, 2017

Wow VERY cool. My cousin is an avid bow hunter in Illinois. Did you bag your deer that way?

Bearcarver · Dec 8, 2017

Looks Great Rob!!!:)
Nice Job!--Like.
I'll be back to see some Nice sliced Venison Dried Beef Pics!!

Bear

archeryrob · Dec 8, 2017

I shot this one with the cross bow. The area I am hunting is very thick and time was limited so I used it. I would rather use my primitive bow, but that requires more practice and patience. Once I learn this spot better I will probably try it again. My arrows and bow can be seen here that I hope to try again next year or so.

I have way too many hobbies, ;) I need to be independently wealthy to give them all the attention they deserve. :)

Bearcarver that responded above me is the guy that got me curing meat!!

troutman · Dec 8, 2017

Ain't that the truth brother .... well said :)

archeryrob · Dec 8, 2017

Here you are Bear, the flat roasts got a bit done on the thin spots. This is two sliced thick on 4 maybe just short of 1/8”

Bearcarver · Dec 8, 2017

archeryrob said:
View attachment 346896 Here you are Bear, the flat roasts got a bit done on the thin spots. This is two sliced thick on 4 maybe just short of 1/8”

Looks Great!!!
Might be a little thick for my Sammies, but boy could I snack on that while my Eagles are beating the Rams this week!!:)

Nice Job, Rob!!!

Bear

doubles shooter · Dec 8, 2017

It looks Great. I just did 12# yesterday myself. Like you I followed Bearcarver's recipe. I used corn cob pellets for the smoke. No sliced shots yet.
Ready for smoke. Dusted with Jeff's Texas rub.

Corn Cob pellets. Ready to light.

All done. Resting.

archeryrob · Dec 9, 2017

Bear, looks like ten days was not enough time. These footballs where 3” tall and just over two pounds so they got just over two tablesoons of cute and brown sugar. I’m still living and learning. I guess I’ll be eating these and giving away that flat roasts.

Looks good Doubles, can’t wait to see the cut pics!

Bearcarver · Dec 9, 2017

archeryrob said:
View attachment 346947 Bear, looks like ten days was not enough time. These footballs where 3” tall and just over two pounds so they got just over two tablesoons of cute and brown sugar. I’m still living and learning. I guess I’ll be eating these and giving away that flat roasts.

Looks good Doubles, can’t wait to see the cut pics!

Yeah, not quite to center---Probably only on your thicker parts.
It takes a little longer for Dried Beef to cure to center than it does bacon, because it's all Solid Red Meat.
That's why anything close to 3" I started cutting them in half making the thicknesses 1 1/2 instead of 3" thick.
It's looks so slight that I would do what you're planning with it.---For this batch.

Bear

GaryHibbert · Dec 9, 2017

Nice job Rob. Gonna be lots of good eating there.
Gary

archeryrob · Dec 9, 2017

Bear would it cure to the center with more time? Does thick meat need injections, not just dry curing? I like this way, a lot! I didn't think it was salty, so maybe more cure next time

Bearcarver · Dec 9, 2017

archeryrob said:
Bear would it cure to the center with more time? Does thick meat need injections, not just dry curing? I like this way, a lot! I didn't think it was salty, so maybe more cure next time

It's hard to say, but some get it when giving it a lot of time, so it could also be not quite enough cure.
Could also be Fridge too cold.
It happened to me one time---One of my first ones, but only about 3/8" X 1/2" spot.
Then the next time I had one near 3" I injected it in the center, but I didn't like doing that, so ever since that if it's near 3", I just cut it in half & make it two pieces about 1 1/2" thick.

Bear

doubles shooter · Dec 9, 2017

Finally got a chance to slice and package mine. The corn cob pellets will definitely get more use. Nice light smoke flavor. I had 10 days in the cure. My football roasts came from a small doe . They weren't too thick. Good cure penetration.

archeryrob · Dec 11, 2017

Damn it, fridge too cold? That is probably the problem. The main beer fridge is in the garage, but i keep spares in the basement fridge and the wife only likes beer one way, Damn cold! Sigh. So what is too cold? I guess the fridge needs turning up to #1 while curing?

Bearcarver · Dec 11, 2017

archeryrob said:
Damn it, fridge too cold? That is probably the problem. The main beer fridge is in the garage, but i keep spares in the basement fridge and the wife only likes beer one way, Damn cold! Sigh. So what is too cold? I guess the fridge needs turning up to #1 while curing?

This should help:
Curing Fridge Set-up (Bear's Method)

Bear

archeryrob · Dec 12, 2017

I had a mason jar in the fridge for a day and 34° on the #6 setting. I am going to get reading for all my settings this week and might turn it down (raise the temp) when I cure next time.

Bearcarver · Dec 12, 2017

archeryrob said:
I had a mason jar in the fridge for a day and 34° on the #6 setting. I am going to get reading for all my settings this week and might turn it down (raise the temp) when I cure next time.

Yeah--34° is low enough to effect the curing---Won't stop it, but can slow it.

Bear

archeryrob · Dec 14, 2017

I did a test with a mason jar with a 1 1/2" of water and a temp sensor in it. It took 3 days but here it is. So I need to be on 3 1/2 or 4? I guess 1 and 2 are too warm, but don't they dryout and cure sausages at 50°?

1 - 45°
2 - 43°
3 - 41°
4 - 39°
5 - 37°
6 -34°

Cured, smoked deer hams

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