Deer Rear - Dried Venison, Pastrami, Ham

Discussion in 'Wild Game' started by smoking b, Mar 24, 2014.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great!!! I hope to get some venison this year!
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks very good SB !! Thumbs Up
     
  3. Thanks Case  [​IMG]   You have mule deer out your way too don't you?
    Thanks Justin  [​IMG]   I'm happy with this round  [​IMG]
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes we have mule deer and White tail also. The hunts that I like to do have become hard to get anymore, unless you have lots of preference points.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Case,

    What is a Preference point?

    Bear
     
  6. Hopefully tonight I will be able to start on the pastrami that Foam wants to see  [​IMG]  
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    [​IMG][​IMG][​IMG]
     
  8. Finally some updates. For the pastrami I soaked it for a bit then gave it a nice coating of garlic, onion, coriander, a little bit of ground clove & a black pepper.


    Here it is right after.


    Once I got it coated I wrapped it in saran wrap & put it in the fridge.


    Here are some more pieces ready to go in for dried venison. The one in the bag is for the ham that Todd wanted to see. It had some garlic, onion & a bit of pineapple added to its brine...


    Here are the other pieces just put in the smoker.

    Updates to follow...
     
  9. It all looks so amazing!!! Happy new week! Cheers! - Leah
     
  10. dandl93

    dandl93 Smoking Fanatic

    Bear 

    Anytime you apply for a lottery or draw area to hunt in and dont get picked you recieve a preferance point.If a area gets 100 passes for hunters the top 100 hunters with the most preferance points get to hunt the rest get a point for next time.Once you are selected if you tag out or not you lose your points and can start over.Some areas depending on the game tag can take up to 10 years to get a tag in.

    Dan 
     
  11. dandl93

    dandl93 Smoking Fanatic

    Smoking B

    Very nice deer meat you did it proud.I was raised on Deer and Elk I wish my mom would of had internet back then to learn some better and differant ways to cook it hahahahhaha

    Dan
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    OK----That might be the way we do Elk. Anybody in PA can shoot a deer in any area (except in cities), in some places I guess up to about 5 Deer (which I think is Stupid!!). PA has millions of acres of "State Game Lands" set aside for hunting.

    Thanks for the reply,

    Bear

    Sorry about the Hijack, Jeremy----I just had to find out what this "Preference Point" thing was.
     
    Last edited: Apr 14, 2014
  13. No problem man - I was curious too...
     
  14. Thanks Leah  [​IMG]   Things are all coming along nicely so far...
     
  15. I forgot to post this. I finished up the dried venison through the night & this morning.


    Here it is right out of the smoker this morning. It will get one last rest in the fridge & I will slice it tomorrow.
     
  16. I got the dried venison sliced today. I put it in the freezer for a bit to stiffen up & got out the trusty Hobart.


    The pieces look tiny on it  [​IMG]


    I ended up with this


    & this.


    Nice little pile of dried venison  [​IMG]


    I'll keep some of the dried venison to eat right away & vac seal the rest...
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That really looks good .....its so red.....
     
  18. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man that looks great.

    What model is that slicer.

    Mine is a 1612, looks just like it.
     
  19. Thanks Foam  [​IMG]   it turned out great in my opinion - color, texture, taste & aroma are all spot on & I ended up with just shy of 6 1/2 lbs. of dried venison  [​IMG]
     
  20. Thanks man  [​IMG]   I'm happy with the way it turned out.

    The slicer I have is a 1712


    I really like it  [​IMG]
     

Share This Page