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Original poster
Jun 21, 2007

I'd have never believed it if I hadn't seen it myself!

I was looking in the freezer for something interesting try out my new Brinkmann Upright and came across a whole vacuum sealed bag of uncooked venison tamales from last year's hunting season. Well, knowing that tamales will keep until Gabriale's trumpet vac sealed and in the freezer I decided to give it a go.

I put them in a large steamer insert and set them on the top rack above the chicken and let them go for about 6 hours, until the chicken was done. They didn't much go with the potato salad and baked beans I'd made but they were the hit of the day. I can't believe that 4 dozen quarter pound tamales went that fast!

I guess I may have found a new hobby, and another reason that folks will want to invite me when they don't know what they are doing.
I've just done my first smoking and two guys have already asked me to show them how to do it. I gave them the address to this site and told them they knew as much as I knew about it a couple weeks ago.

All-in-all, yesterday was a rousing success.
Now to perfect the technique.
Way to go, Rowane! Love to hear your kind of story.

Uhhhh, BTW, wanna share that tomale recipe, perhaps, maybe, huh, huh, huh?

Congrats on your first smoke being succesful. !!!

You all really got my attention though, what is a tomale from venison? Is it a certain part of the deer or certain cut of meat? I have hunted and processed numerous deer for twenty some years and have never heard the term tomale associated with meat. I must be living in a closet (or a smoker) !!!
Google Tamale. That is a delicacie that those of us with Spanish ties relish. I have a machine that makes them and you can also buy them in stores. Made from the meat from hogs heads and anything else now. Pedro's Tamales made from sirloin steak in Lubbock, Texas are very good. If they are not greasy they are not good. There is a lady here in Uvalde that hand makes about 30 dozen and sells them for $6/doz every Saturday that will make you slap your mamma. Greasy, big, and spicy hot with lots of meat.
venison is deer meat pure & simple. tamale is any meat rolled in masa(thats corn pastew/ spices & lard or wild hog fat(javalina oil)(google that), rolled in an oiled corn husk & steamed or smoked.
Does this Uvalde lady ship them or can somebody have to post a very good recipe for me to make my own? My wife and I try to make everything else that sounds good, might as well try tamales !!!
here's 1 http://recipes.egullet.org/recipes/r1857.html you can google masa or google another tamale recipe- the bottom line is no matter how you make them- the corn husks need chili pwdr & hog fat(lard) soaked or dipped & warmed before rolling-if yer tamale sticks & yer fingers ain't greasy - ya screwed it up.if yer in east texas (the big thicket) ya can use bear grease- west texas(big bend country) mountain lion fat. south central texas or south texas- javalina or (javelina) fat.
No problem, but its kinda late and I'm about to turn in for the night. gotta get up early, I have plans for a couple chickens and a couple fatties that are in the fridge well rubbed.
Just tamales made from venison instead of beef or pork.
mossy- i don't know the book spanish fer tamale(not tomale), but a tamale is any meat rolled in masa,(ground corn meal paste w/ spices fat-just google it)wrapped in an oiled corn husk. a texas tradition fer wkends and especially x-mas. to do true tamales takes 4 women & overnight x-mas eve 20 hrs.
We just "do" tamales..No real recipe amounts. Everything is more or less eyeballed and tasted..

If you put a pea sized ball of masa in water, it should float. Usually a 5/1 ratio. That's when you know you have enough manteca (lard) in it. Also add some salt. My wife puts some red sauce in her masa, I don't..

Red sauce is made from reconstituted red chiles. Either mild or hot or mix them for meduim. Boil until tender.. Put in blender with some of the pot liquor. ( a few at a time..DO NOT overfill it with hot chiles! - You will get burned and your ceiling in your kitchen will be painted a nice shade of red!).. After you blend them, strain them in a fine sieve to get the seeds and skins out. Be sure to mash the pulp through the sieve. Discard the seeds and skins. Put back on stove and add garlic, cumin, salt, and Mexican oregano if you like it. Cook to infuse the flavors.. Be sure to taste it and make it to your liking. It can turn out bitter if you don't add enough flavoring to it.

The meat is just meat that has a little seasoning added. Some people put red sauce in to moisten the meat...

Roll in corn husks that have been soaked to make them pliable. Don't make it too thick when you spread it on the husk otherwise it'll be all masa.

Steam for about 1 hour to an hour and a half depending on how many you have in the pot. Put a dish towel over the top of the pot and then put the lid on.

That's it. Just eye it and taste it.. They're hard to mess up..
The lady in Uvalde does not ship. I have eaten tamales from Alamo Tamales http://www.alamotamale.com/ at the Houston Livestock Show and they are not bad. When I used to live in Kansas, I would drive thru Lubbock getting there or back home. I always stopped and got a dozen tamales from Pedro's http://www.pedrostamales.com/ and a six pack of beer for the road. I am by tamales like I am by sausage...I am pretty choosy. Both of these will ship to you and I can vouch for the quality and taste.
Everyone knows that New Mexico is the chile capital of the world. With that being said, I don't think a true tamale can be made without NM red chile. I use my family's recipe that's been handed down from generations. I make them every year during Christmas time, about 7 dozen. Time consuming, but well worth it! I always use pork in mine. Definitely a hit with people at work and other friends!
I make them by hand. I am unfamiliar with a machine that will make them. Please tell me anything you can about it ... such a manufacturer, where you can get one, etc. How do they work? Thanks.
Thanks Pigcicle. Very interesting. I've never seen one before. I'm guessing that they extrude the meat thru the inner tube and the masa thru the outer tube simutaneously? Thanks.
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