I was wondering what the ice cream maker was doing there!
Turns out, it was saving my a$$. I didn't bother taking pictures of the final product on the bear meat.
The piece I pulled at 153 degrees (ham) was mushy, greasy, and off-flavored. The two I pulled at 185 degrees were much better flavored and textured, but tough. Not pull-able, as I had hoped. Luckily, we had some venison loins in reserve to sustain us.
I'll have to think awhile to see how I'd do it differently. Likely a braise, I'm thinking.
But the ice cream was other-worldly good!
FC
