Featured Venison Backstrap Dried Beef. #2

Discussion in 'Wild Game' started by bearcarver, Oct 11, 2017.

  1. Bear, I did a buck rump (both hams in muscle groups) yesterday on the smokehouse. Two footballs and 4 flatter roasts. I went with a brown sugar honey glaze this time after curing and smoking. I tried glazing in the smokehouse and it was a failure. Messed up the smokehouse, let all the heat out, got sugar syrup everywhere. The dog ate several ounces of leaves trying to lick all it up probably. Brought it in the house and finished glazing in the oven for 45 minutes at 200 with three coats and 15 minute dry cycles. Maybe should have done two, but I'll slice tonight and see how it is. I am doing these as ham steaks for gifts for friends, land owner and others.

    My 20 year old daughter wouldn't leave it alone. I told her she couldn't cut any and they would get cut the next night (today) and she was tilting the pan scooping the juice/glaze out with a spoon. She gave me some and the smoke sugar flavor was awesome. I had to finally cut a thin tip on one of the flat steaks that wouldn't make great gift sizes anyways to shut her up.

    More will be reported and will post it all on my blog and on her later this week or next.
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member


    Hmmm, I never glazed any Dried Beef, because I always slice it paper thin.
    And I never cut it into steaks because it's generally much too tough to be cut in any way other than very thin.

    Bear
     

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