Recent content by dennis8483

Have seen the solid one used for fruit roll ups. Homemade apple sauce turned into roll ups is good. Wouldnt use for jerky

Nothing special really... Did my first one, a single hind quarter a few weeks ago. Was so satisfied with it, I decided to do a freezer clean out to make what would be about a years worth of ham to vac seal for the family. Wife and I have a surplus of deer meat this year... 6 deer in freezer...

No pics of bear. Didnt last long. Venison pictured below

2 bear roasts. 5 deer roasts. 2 deer hindquarters. Brined 8 days and injected. Smoked 8 hours. Finished on grill just to get to final temp. Venison holds more salt than bear... meat is more dense. Comparable to good salt cured ham. Bear ham has more marbling and is far superior.

For sure. We always cook bear to 160. Trich freaks me out a bit.

Yeah didnt trim because I had a family member gry to convince me that a ham that isnt mechanically packed or netted would fall apart. Figured it wouldn't, but left the entire quarter intact. Ended up peeling muscle groups apart and had very little trimmed off. No tallow or waxy mouth residue at...

Right from the curing bucket. Used a cooler to lay quarter down. Think I made 4 gallons of brine just because of big awkward size

Took it to 140. Then carved and heated in oven on tray for a few minutes so it was ready in time for dinner. Was planning on going to 150

First time trying this. Have been brining a hind quarter since Christmas day, injecting every other day. Pretty simple brine... kosher salt, brown sugar, maple syrup, some spices, little bit of pink salt. Smoked today for about 9-10 hours on hickory. Some of the juiciest ham I've ever had...

If you fillet them differently you can get 5 fillets off one fish with little to no bone. Picture a square rib cage. Fillet both sides of rib cage until end of rib cage. Then top of rib cage for a half moon shaped fillet and then finally, both sides of tail.

Might have some venison ham for you to try. Day 7 of brining hind quarter. Probably smoke it this weekend.

Pickerel is some fine eating. Top of the list. We used to make pickled pickerel. Fun to break out at gatherings for cracker snacks.

Buddy of mine used to do them in crockpot until all the suet/tallow fat cooked off and floated to top. I'd start with that, then take crock pot outside and flood it with warm water until the tallow floats off (so you dont pull the ribs right back through the later of that waxy fat when removing...

Couldnt tell you if I wanted, no idea where exactly we were. With a buddy in his old stomping grounds. Lost count, but probably saw 10 or 11 shooter bucks in 3 days. Fantastic trip, always love visiting Montana.