Oh yea. I get to sample some of it too, right?
Deer Rear - Dried Venison, Pastrami, Ham - Page 2
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Ok the cheese is done & out of the smoker.
Deer rear waiting for the smoker to heat up.
& in the smoker - should have used the flash
Smoker temp 142 AMNPS running hickory pellets.
These will stay in the smoker all night at 140 - 145 till the pellets are done then I will finish them.
Updates to follow...
Edited by Smoking B - 3/30/14 at 7:34am
The deer rear happily made it through the night & once the pellets burnt out I added some different ones & got the AMNPS going again.
Smoker temp has been bumped up to 180 to finish off & they are being kissed with some maple as they get done.
Here they are when the pellets finished up. You can easily see the salt & sugars coming out just as they should. They are coming along perfect
I forgot to put these pics up last night too.
Here are 2 of the other deer rears - the third wouldn't fit so I broke out my mini brine bucket.
Here is the 3rd extra deer rear ready for brine.
All ready to go in the fridge to cure. I would have used a larger bucket to hold them all but I have bellies in one & another project in the other so these will do.
Updates to follow...
Very true Foam - very true
I'm definitely gonna sample one shortly - in my mind I can justify testing one since I have 3 of them
Since I have 3 pieces I'm gonna go ahead & sample one of them - the other 2 will wait in the fridge for sure though...
I call it Dried Beef by habit, because all of the PA Dutch Butcher shops around here call it "Venison Dried Beef", and this is probably the area where it is most popular. Dried Venison in this area is something else---Kinda like Venison Jerky. However you're making it, so you can call it what you want.
The last piece is out of the smoker now.
Here it is just after coming out.
& I couldn't wait any longer so I sampled the smallest piece so... Here you go Todd! & sorry Bear but I had to
It tastes great! Spot on for what I was going for & it's only gonna get better after a few days
Thanks Todd I like how the maple gives a bit of sweetness & it goes good very with this...
It takes me about an hour to get there from my place. I am debating whether to take some hay there. You had said you go there often so I figured I would ask & if you happened to be going & I took hay I was gonna bring you a sample lol