Busted!

Grey_Wolf · Member Joined: Aug 06, 2015 Posts: 186

I chatted with a guy on another forum that is big into sausage/ham/jerky making and he told me just to go to 125 saying that it gets cooked before eating and you don't want to dry it out too much. Not sure what to say about the time for curing. Most recipes I saw were in that range.

The first batch is a done deal now - cooked some up and it turned out great. Yeah, I think most with "smoke flavour" is just that - smoke flavouring added in (liquid smoke) not really smoked. This is made with maple syrup and I used maple wood to smoke - just can't beat that with a stick! This was not hard to make. I'm going to set some more up tonight from Junior's deer.

Grey_Wolf · Member Joined: Aug 06, 2015 Posts: 186

I made some Pastrami as well from that White Tail. It was curing the same time as the bacon, smoked it with some Hickory and had some for lunch today. I'd do that again. It turned out great. Next time I'll leave it cure for a couple more days as the cure hadn't got all the way thru. If you've ever had a ham with a dark spot in the middle? just like that, the cure hadn't penetrated all the way yet. But holy smoke was it good. With two days left in the season I'm hoping I can find a Mule doe to shoot - gonna make more for sure!