Killing time between deer and ice season.

[Doubles Shooter]

Now that things are slowing down a bit, I've got the smoker fired up to make winter goodies. Made some Canadian Bacon and venison ham.




Bass and pike.


I've got 10 pounds of venison bologna in the smoker now. When that in done, there are 27 more pounds of CB and 10 pounds of venison ham ready to go in. That along with my smoked cheddar will go as Christmas gifts. Love my smoked foods.

[JiggerDan]

  Sounds good!

[bmiller423]

How does a guy get on your Christmas list??

[fishingidjit]

Nice smoke !

[Van_Cleaver]

Sounds delicious! Also running the smoker as I type; just a little batch: a couple trout for Christmas breakfast, some Kielbasa, and 2lbs. of extra sharp cheddar. Going with my old stand by, apple twigs and bark. Didn't even have to soak them as it's been raining off and on since last night. Cheese and Kielbasa are done, but one of the trout will take a while; 18" golden rainbow probably 2+ lbs. I don't keep many trout when fly fishing but I remove the orange ones whenever possible.

[Fishking83]

I smoked up a lot of steelhead/salmon this fall and vacuum sealed in small bags for trips out on the ice.  Cant wait to wait for a few flags to pop while enjoying some smoked fish.

[Van_Cleaver]

This will be served Christmas morning; can't wait! BTW, I was wrong in my post above; this one was only 17".

[Doubles Shooter]

This will be served Christmas morning; can't wait! BTW, I was wrong in my post above; this one was only 17".

Looks great. I'm pre heating my smoker now at 1:00 AM getting ready to throw in the new CB and venison. Usually day smoke, but I need to be sure things are done before the family Christmas Eve dinner tonight. This is where my controller shines. I can program 6 temperature bumps for the needed time, then when meat hits the set temp, It will drop the smoker temp to hold the food. When I load the smoke generator with apple sawdust and put it in, I can go back to bed. 

[Doubles Shooter]

Well, the last two smokes were successful, I pulled the Canadian Bacon and venison ham after a 11- 1/2 hour smoke in apple wood. My judges approved. First look in the smoker.


Resting before the fridge.


also did 10 pounds of venison bologna yesterday.


Going to be some great munchie food on the ice this year.

[capt.crappie]

Sounds delicious! Also running the smoker as I type; just a little batch: a couple trout for Christmas breakfast, some Kielbasa, and 2lbs. of extra sharp cheddar. Going with my old stand by, apple twigs and bark. Didn't even have to soak them as it's been raining off and on since last night. Cheese and Kielbasa are done, but one of the trout will take a while; 18" golden rainbow probably 2+ lbs. I don't keep many trout when fly fishing but I remove the orange ones whenever possible. ::)Fred I think ill pass on the trout. But ya can toss some kielbasa N smoked cheddar my way anytime on the ice 

[Van_Cleaver]

Double Shooter; looks great! I love venison Lebanon Bologna which PA is known for. Can't get my brother to give it up though. Capt. C.  if we don't get ice soon it'll never last. No prob. I'll have an excuse to do it again! Looking forward to fishing Hopewell again....

[masoneddie]

Excellent job on the meats Doubles...they look amazing! 
If your willing to share your venison ham recipe shoot me a PM.....I want a slice of that!! 

[Doubles Shooter]

Excellent job on the meats Doubles...they look amazing! 
If your willing to share your venison ham recipe shoot me a PM.....I want a slice of that!! 

I used this method using venison instead of beef. Everything I've smoked following Bearcarver's methods have been great. The one thing I did different, was I mixed the Tender Quick and sugar then coated the meat. I think I got better coverage with the cure. Processed like the Canadian Bacon. Turned out more hammy flavored. Further drying as in the post works great too. Just like dried beef for sure. Merry Christmas.

http://www.smokingmeatforums.com/t/109617/canadian-bacon-and-dried-beef-cured-smoked

[masoneddie]

Thank You Sir!! Hope you had a Merry Christmas as well Doubles! 

[Wnthunting]

Lol I made venison sweet sausage and breakfast sausage 

[perchnut]

Awesome looking food, DS.  What kind of smoker do you have?  You are giving me the itch.

[Partymanjoe]

Good looking chow. Nice job!

[hockeynut12]

I'm drooling on my keyboard. Looks awesome. I make sausage, stew, meatloaf, and burgers but have never attempted the smoker. Looks like I need to give it a shot.