Smoked Deer Roasts

Went down stairs and used the big boy (Hobart 12" blade) which seemed real funny compared to the size of the roast but I wanted those thin cuts that bear had mentioned. 

Sliced in half for easier slicing. The holes are from the probes. 

This won't take long :lol:

Yup that's about the right thickness

All sliced 

Vac sealed some for later

And since buddy was nice enough to give me some of his deer I saved this one for him. Hopefully he will give me more in the future. :thumb:

Dry Bag Pepperoni 

Ingredients 

5 lbs pork shoulder (frozen for at least 2 weeks) trimmed and ground fine 

1/4 Cup kosher salt 

1 tsp. insta cure #2 

1 Tbsp. Dextrose 

1 Tbsp. Bactoferm F-RM-52(have no idea why he said so much) 

2 Tbsp. Paprika (I used my smoked Hungarian Paprika) 

1 Tbsp. Chili powder 

1 1/2 tsp. hot cayenne pepper( I used my smoked cayenne) 

1 tsp. fennel, toasted and cracked 

1 Tbsp. Minced garlic 

2 Tbsp. Dry red wine 

1/4 cup distilled ice water 

24 hours of fermentation they are ready for the fridge.

You can see how much darker they got.

Ph measured 4.9

Day #4

Finished Pepperoni