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  • #16
    thats kinda odd to me about the fat, i trim the fat off that lays between the skin and the meat and save it for summer sausage , i only trim all fat thats on it is when im making jerky, but i dont do that to the steaks and i
    ive never had a foil tasting piece off meet with the fat left in it for the past 40 years with that much time you would think that i would have had that happen, so maby in the next 40 years
    my Q-view pics on photobucket
    http://s193.photobucket.com/albums/z...ish483/Q-view/

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    • #17
      Originally posted by chris_h View Post
      thats kinda odd to me about the fat, i trim the fat off that lays between the skin and the meat and save it for summer sausage , i only trim all fat thats on it is when im making jerky, but i dont do that to the steaks and i
      ive never had a foil tasting piece off meet with the fat left in it for the past 40 years with that much time you would think that i would have had that happen, so maby in the next 40 years
      I am with you on the fat deal Chris. I also only trim the outside layer of fat from whole pieces and have never had any foul tastes. I actually prefer leaving the hams whole when smoking low and slow the connective tissues have always broke down nicely and never been a issue.
      I also grind a lot of venison for burger and use all the fat from the deer, again no problems.
      The only time I trim everything off is for canning and jerky.
      Steve

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      • #18
        Yeah there was no issue with those hams... but if you happen to take an old swamp buck from like the UP..where they eat tree bark and what not...heh... it'll make a difference. Of course the meat itself will likely be very "gamey" too. They are what they eat ;{)
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #19
          We always trim as much fat off of our deer as we can, because our Dad didn't when we were kids.
          Then we sat around scraping tallow off the roofs of our mouths after Supper, every time we ate Venison.


          Bear
          Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
          Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


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          • #20
            Originally posted by Bearcarver View Post
            We always trim as much fat off of our deer as we can, because our Dad didn't when we were kids.
            Then we sat around scraping tallow off the roofs of our mouths after Supper, every time we ate Venison.
            Now THAT sounds like a fun family evening, eh?
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #21
              Originally posted by Bearcarver View Post
              We always trim as much fat off of our deer as we can, because our Dad didn't when we were kids.
              Then we sat around scraping tallow off the roofs of our mouths after Supper, every time we ate Venison.


              Bear
              lol... Yep that would change things a little
              Steve

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              • #22
                its hard to make a strong argument when Ive never had a deer from Florida or Georgetown,TX, i could say that i have but ill be honest and admit i haven't (this does go both ways) its most likely that you haven't had an Iowa corn fed deer like rich said, the deers diet can change the flavor of the meet and fat.

                the muscle groups in the rump have little or nothing holding them together if cut like a round steak, i can easily run my fingers in and around each muscle group, with very little effort in doing that. that's how i separate the groups to cut the ends off


                10 min job trimming



                my Q-view pics on photobucket
                http://s193.photobucket.com/albums/z...ish483/Q-view/

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                • #23
                  Venison Hind End

                  Looking for ideas about a venison hind end a friend wants me to do and ran into this. Cracked me up to no end Rich I remember scraping too Bear. I don't remember what we did with the stuff though.
                  Originally posted by Bearcarver View Post
                  We always trim as much fat off of our deer as we can, because our Dad didn't when we were kids.
                  Then we sat around scraping tallow off the roofs of our mouths after Supper, every time we ate Venison.


                  Bear
                  Originally posted by Richtee View Post
                  Now THAT sounds like a fun family evening, eh?
                  Just had to share.

                  Ed
                  Ed

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                  • #24
                    So what ever happened to those hams Richtee? I was going over the forum as one of my buddies asked the other day if I would do pretty much the same as what you had going. Wondering how they turned out?

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                    • #25
                      Originally posted by devo View Post
                      So what ever happened to those hams Richtee? I was going over the forum as one of my buddies asked the other day if I would do pretty much the same as what you had going. Wondering how they turned out?
                      They turned out well as I recall. The customer was very happy. It was alot of work tho. I have not done any since let’s just say
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                      • #26
                        Boy this is a blast from the past post.

                        Great post.

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