From Field to Fire: Making the Ultimate Smoked Elk Ham and White Bean Stew

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The Transformation of the Toughest Cut

In our previous post, we covered the science of the cure. Today, we’re moving from the fridge to the smoker. The shank is arguably the toughest cut on the animal, but as Chef Albert demonstrates, it can become a "Fred Flintstone" style delicacy with the right application of smoke and heat.

The Cooking Process (Step-by-Step)

1. The Wash: Rinse off the excess salt and sugar. "We want to wash that brine off so it's just pure meat," says Chef Albert.
2. The Smoke: Place on the smoker at 180°F for 4-6 hours until a nice "rind" or bark forms.
3. The Wrap: Once the color is a deep mahogany, wrap in foil to lock in moisture.
4. The Finish: Increase heat to 225°F for 2-3 more hours until the connective tissue is tender.

The Official Recipe: Venison Ham White Bean Stew

Chef’s Note: This recipe is a two-day event, but the depth of flavor is worth every second of effort. Always brine in the refrigerator and never reuse your brine.

The Brine

• 1 qt Water
• 4 oz Morton Tender Quick (approx. 1/4 cup)
• 1 tbsp Sugar
• ½ tsp Granulated Garlic
• ½ tsp Onion Powder
• 1 tsp Pickling Spice
• ¼ tsp Liquid Smoke

Brining Method:

1. Boil water, add salt and spices. Cool and strain.
2. For Whole Muscles/Shanks: Inject the meat (10-20% of green weight) and submerge in the remaining brine.
3. For Cubed Meat: Cube into 1” squares (no injection needed).
4. Cure in the refrigerator for 24-48 hours.

The Stew Ingredients

• The Meat: 2 lbs Venison knuckle OR 5 lbs bone-in shanks
• The Base: 2 qts Chicken broth, 2 tbsp Butter or Bacon fat
• The Veg: 1 pt Diced Onion, 2 cups Diced Celery, 1 cup Diced Carrot, 2 pts Diced/Peeled Potato
• The Heart: 2 cans Cannellini beans, 1 can Diced Tomatoes
• The Spices: 2 Bay leaves, Pinch of Thyme, ½ tsp Garlic powder, ½ tsp Black pepper

Cooking Method

1. Prep the Meat: Remove venison from brine and wash thoroughly.
2. Simmer: Cook the venison in broth for 1-2 hours until fork-tender. Remove, chop into a small dice, and reserve.
3. Sweat the Veg: In a large pot (or Rondo), sweat your onions, celery, and carrots in bacon fat until translucent.
4. Combine: Add the beans, tomatoes, spices, and your reserved cured meat.
5. Finish: Simmer for one hour to let the flavors marry. Serve smoking hot with toasted bread.

🍷 Expert Pairings

No chef-led meal is complete without the right beverage to cut through the richness of the smoke and fat.

Wine Pairing: Horn Winery (Hye, TX)

Brandon from Horn Winery suggests a Malbec or their Melody Bordeaux Style Blend. The roundness of this blend pairs beautifully with the brined venison and bacon fat, helping to bring out the spicier notes of the stew.

Beer Pairing: Noble Stein Brewing Company (Indiana, PA)

Zach from Noble Stein recommends a Rauchbier. The smoke-forward nature of this traditional German style complements the ham and stew base perfectly, while the effervescence cleanses the palate between bites.

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Video Transcript Summary

• Meat Identification: Chef Albert explains how to identify the "heel" off the hind leg and the front leg shanks—crucial for choosing your cooking method.
• The Result: The result is a tender, smoky meat that "tastes just like ham."
• Versatility: Use the bones for smoky stock or the meat for ham salad and curries.

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