• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Cured Venison Ham(s)

woodcutter

Master of the Pit
OTBS Member
3,307
163
Joined Jul 2, 2012
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)
 

pike2

Smoke Blower
144
12
Joined May 12, 2010
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

 

tasunkawitko

Master of the Pit
OTBS Member
2,397
25
Joined May 27, 2008
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!
 

woodcutter

Master of the Pit
OTBS Member
3,307
163
Joined Jul 2, 2012
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

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

woodcutter

Master of the Pit
OTBS Member
3,307
163
Joined Jul 2, 2012
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!
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.
 

woodcutter

Master of the Pit
OTBS Member
3,307
163
Joined Jul 2, 2012
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.
 

thoseguys26

Master of the Pit
1,341
60
Joined Jan 4, 2012
Nice! I'm in the process of doing something similar to this right now. day 15 for me, whole mule deer leg. 
 

uncle_lar

Smoking Fanatic
OTBS Member
902
14
Joined Feb 4, 2009
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
 

cfoxtrot

Fire Starter
50
12
Joined Dec 28, 2012
Ok, add another one to the "must do" list! Looks great, I can not wait to try it.
 

palmerspit

Newbie
12
10
Joined Sep 9, 2013
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
 

woodcutter

Master of the Pit
OTBS Member
3,307
163
Joined Jul 2, 2012
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.
 

novafire

Newbie
1
10
Joined Dec 2, 2013
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!
 

woodcutter

Master of the Pit
OTBS Member
3,307
163
Joined Jul 2, 2012
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.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
41,312
13,705
Joined Sep 12, 2009
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:

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.