Christmas smoking

[viper125]

Well the past couple weeks have been hectic. And with the first holiday dinner set for Saturday afternoon I've been busy. I wanted to cure a frsh leg of hog and make a ham but didn't work that way so I bought a 18 lb. semi-boneless ham  boned it out and split down the middle. So i'll leave one as it was and smoke the other half. Try to make everyone happy. I'll also fix a large tray of smoked cheese and summer sausage. The wife cooks the rest of the food. And the hams for sandwiches.



Well Hams done and looks ok. Will let cool and put in refrigerator till tomorrow night or next day. Then will slice for sandwiches.



Had to do a cross hatch to see if I could get more smoke also turned it half way thru. Toke a total of 5 1/2 hours at 225 degrees to reach an IT of 145 degrees.



Here is a pic of some of yesterdays Summer sausage. Now this is a friends secret recipe he's been doing for years. I help do all but make the mix. That's top secret. LOL But he's also the one who gave me all his equipment so I don't think the secret is far behind. LOL



Cut a few pieces to try. Hmmm good!



Here's the money shot. Lots of Cheddar cheese too!

[Sailor]

The SS has a very nice dark color to it.  Was the meat venison or beef or something else.  Interested in how you got such a deep dark color.

[viper125]

It was a young buck. Now I have killed hundreds of deer but that young buck was the brightest red mead I have ever seen. We keep at least one and totally grind even loins and back straps. We use it to make our summer sausage. So 100 % Venison! I hear horse meat looks the same way.