Ham an such

[viper125]

  Well needed a ham and low on money as always lately. So went to Walmart. Of coarse hanging my head in shame tying to buy one. My family no longer care for them. Weather I double smoke or what. They say the fresh cured at home tastes so much better. But I figured Id try to sneak it over on them. But when I got there the cheapest was shank hams at 2.89 a lb. and a 15 was hard to find. But the 43.35 for a shank ham was to much and ran me out the door. So figure with the pulled pork and all we'd be ok with out it. Well sitting their in my sorrow I started thinking why not call my butcher buddy and see what he head. Figured who Knows may be he got stuck with a lot of holiday hams.. Well he has one 6 lb boneless ham. 2.55 a lb. But he'd have some bone ins coming. So he called and the wife stopped and picked it up. A whole cleaned of skin and fat and the small bony shank cut off right were the meat started. 15 lbs. lush  of pork with no extra waste  at 1.95 a lb. 29.25! I feel he done me good!
   Will start brining probably tomorrow using a combination we like of Hab's with some changes I made. Nothing at all wrong with Habs, but I like to add some extras i like to taste as most do. But the recipe is basically his. Thanks Hab!
    So tomorrow I think I can pull the venison and start smoking the hearts and the belly bacon. Still waiting to see how that is. Figure coat the hearts with Jan's rub and smoke.They been in the brine 4 days now. And the heart is pretty thin walled except for the bottom tip. Also the bacon is about 3/4 thick.
    Got to pick up a couple small pieces to hook up my Kirby Cannon yet. Kirby give me some changes to help even more. and the meat is frozen and waiting to be used. But soon!
    Also processed another deer to burger for my son. Ended up with about 35 lbs. Mixed 10% of pork fat and about 2 cups of dried butter milk and stirred in my Kirby mixer. After the first rough grind. Then I ground once more fine. Ended up very good and formed patties excellent. Also don't need to add oil or grease to the pan to fry. Fried up some for supper and every one loved it. Straight deer is excellent. To bad you cant buy it.
Will continue later! With Pics!

[beefmann]

good story, and there are times i feel the same  way.. next time bring your butcher a smoked home cured ham,,, might make a better deal next time

[viper125]

Well i meant i got a great deal. As pork here right now is almost 3.00 a lb. So less then 2.00 is good.


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[viper125]

Well pulled the venison heart and bacon today. Now ive ate heart but never belly bacon from a deer and smoking have no idea if its editable or coyote bait. LOL! I added Toms rib rub to the hearts. and washed and started it all.

The hearts still look pretty good to me,we'll see!


The bacon not so much. I did leave a little extra fat. As not sure whats good and what isnt. So this batch is really a test. But not so appetizing yet. We'll see what happens. Here is a pic of both!



Now this is the deer the ground venison i made up comme from. And my youngest son Bob!



This is the ground meat rough ground she provided. The tenderloins and the back straps were saved and frozen.


Added 5 lbs or so of pork fat. Then reground.


Well use your imagination how it come out. As it seems the digital photos of finished product are no longer in my possession. Durn pic fairys. Anyway!

I' will try to post finished pics when done. Oh using 2.5 hours of special blend on bacon and hearts.
Now to get the ham started.

[viper125]

Well got some pics today, Got them out of the smoker 2 days ago and still wasn't sure what I had. So into the refrigerator as soon as they cooled down.
This is what they looked like after smoking.



Then we sliced it both up. Well the heart sliced fine and does taste good! Real rich and smooth meat. But on crackers or fried up in a pan with butter,onions,peppers,mushrooms and garlic it will be fantastic. The bacon is great cold and will be excellent tomorrow morning fried. Only problem is the bacon is so thin it wasnt very pretty sliced. But like they say size doesn't matter. Yeah! Right!



This is a close up of the bacon. Mostly small pieces. But still a shame to waste this amount.



Heart close up now.



So I guess the experiment is a success. I would like to thank who ever told me. But my mind cant remember. I think maybe 10.5 but wouldnt swear to it.

Well Ham will come out of the brine on the 10th, weather ready or not.Got to have it done for the 12th. So I hope im feeling better by then. Well thanks for looking.

[Tenpoint5]

The bacon was a surprise to me as well the first time I did it. Yours all looks good. I will have to remember the heart thing next year

[viper125]

My biggest suprise was the way it sliced. Wish i good get it to slice nicer.

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