Cured Venison Ham(s)

Discussion in 'Wild Game' started by woodcutter, Dec 6, 2012.

  1. woodcutter

    woodcutter Master of the Pit OTBS Member

    Tried something different with some of my venison this year. I put 1 hind quarter into Pop's brine + 1/4 cup garlic powder. It sat in the refrigerator for 14 days. I test fried a piece last night and was worried the garlic was a little too strong. I PM-ed Chef Jimmy and he told me the garlic would sweeten and mellow while it smoked. That is exactly what it did and it turned out great.

    I smoked it at 150 then slowly raised it to 200. It took 7 1/2 hours to get to 158. Here is what it looked like when it came out of the smoker.


    I let it cool and it wrinkled while cooling.


    I sliced up one piece for sampling.




    It has the texture of roast beef but tastes like a cross between pastrami and ham? It is very good and juicy not dry at all. Thanks TasunkaWitko for your thread and your advice on smoking. http://www.smokingmeatforums.com/t/114930/making-dried-beef-not-jerky-from-venison#post_894751. Thanks to Chef Jimmy and Pop for his brine. (first time I used his brine)
     
  2. pike2

    pike2 Smoke Blower

    thats a job well done there

    ive been doing the same with the center piece of meat from the rump, looks like a nerf foot ball,  soak the blood out of it then brine for a few days and smoke at low temps,  turns out really good  cross between roast beef and ham.

    pic of it

     
  3. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    looks great, woodcutter! i'm glad it turned out so well and am honoured that you mentioned me.

    of course, i can't take all the credit for it - i elarned the method from our buddy, bearcarver!
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    I love the sirloin. Normally make small steaks out of it and in the frying pan with onions and bell peppers.
     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    That is funny you said that about Bearcarver. It is his recipe that I use for Canadian Bacon and I mentioned to you how similar this was.
     
  6. Looks real good!




    ~Martin
     
  7. diesel

    diesel Smoking Fanatic

    Great info and nice work.  

    Thanks,

    Aaron.
     
  8. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks everyone. I can't believe how juicy this turned out. I read how other people are making jerky in their smoker and don't understand how anything dries in there. I have never dried anything out in my smoker even sausage.
     
  9. thoseguys26

    thoseguys26 Master of the Pit

    Nice! I'm in the process of doing something similar to this right now. day 15 for me, whole mule deer leg. 
     
  10. Damn, that looks great.  [​IMG]
     
  11. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    do that all the time too with the football roast cure them smoke into pastrami

    love it , cant really tell that its not corn beef
     
  12. Ok, add another one to the "must do" list! Looks great, I can not wait to try it.[​IMG]
     
  13. I have always been scared to death of smokin deer meat cause everyone i know that has tried it has failed as far as it being too dry, but im willing to give it another try by using a brine & very low heat..... I think the higher temp. May be the problem
     
  14. woodcutter

    woodcutter Master of the Pit OTBS Member

    These hams were not even thinking of getting dry. It was a hit here at my house especially with my daughter. It tasted like Pastrami.
     
  15. Ok now im lookin more forward to deer season now.... Thanks Woodcutter !!!!!
     
  16. sapper299

    sapper299 Newbie

    Thats a great piece of venison, gonna have to give it a shot.
     
  17. novafire

    novafire Newbie

    It looks like you boned out the leg prior to brining?  Is there any benefit to this?  I still have several venison legs that are completely intact.  Would it be better to cut out the roasts / de-bone before I brine and smoke?  I have room to brine / smoke the entire leg if it doesn't make a difference. 

    Thanks!
     
  18. woodcutter

    woodcutter Master of the Pit OTBS Member

    I boned them because of brine space and it is a big hunk of meat to inject. You need to inject brine especially along the bones to prevent bone sour. Also I wanted to slice for sandwiches.
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great Todd!!! Great tasting stuff, eh???

    Not to horn in here, but like you said, if you de-bone the hams you don't need to inject it.

    Around here all the PA Dutch butcher shops call it "Venison Dried Beef".

    Link to smoked hindquarter Venison Dried Beef:

    http://www.smokingmeatforums.com/t/101317/smoked-venison-dried-beef

    My next ones will be from the backstraps.

    Bear
     
    Last edited: Dec 2, 2013
  20. That looks fantastic!!! Cheers! - Leah
     

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