Cured and Smoked Deer Ham - Smoking Meat Forums
Oct 19, 2012 · 1 gal. cold water. 1 cup salt. 1 cup sugar. 1 cup brown sugar. 1 tbsp. DQ Cure (or any #1 cure, but not Tenderquick with salt added) Once injected, put into 5 gal. bucket and cover completely with brine (took 2 3/4 gallons to do so) until ham is floating, then hold down with a gallon ziploc bag half full of water.
SMOKED DEER HAM - Smoking Meat Forums
Oct 23, 2022 · Well, here we are, a bone in deer hindquarter (ham). I injected it with beef stock, salt, sugar and some Worcestershire sauce. Rubbed it all up with some KOSMOS Honey Chipotle Killer Bee and Boars Night Out BBQ rub. Using the WSM with pear wood for smoke. Took 12 hours at 225 degrees pit temp.
Deer Ham Internal Temp - Smoking Meat Forums
Dec 13, 2009 · Mar 22, 2008. 28,925. 4,053. Florida. Dec 13, 2009. #2. Personally I drape bacon on the venison hams then smoke them to 140 internal to keep from drying them out to me nothing is worse than over cooked venison. When you get done eating the venison take whats left and slice it super thin it makes great sandwiches.
Deer Ham Gland? - Smoking Meat Forums
Oct 18, 2012 · Jul 18, 2011. 30. 11. Kansas City, MO. Oct 18, 2012. #1. I'm picking up a couple of whole deer legs this afternoon from a buddy of mine and I plan on wet curing them into hams before smoking them. I've read on some other sites that the deer ham has a glad in it that can have an unpleasant taste requiring its removal and/or the de-boning of the ham.
Curing Deer like ham - Smoking Meat Forums
Oct 11, 2007 · 1 TBS black pepper (ground) 1 tsp paprika. 1 tsp ground bay leaves. 1 tsp ground allspice. 1/2 tsp garlic powder. Trim fat from meat. Mix all ingredients together, rub into all sides of meat. Place meat in plastic bag or glass container, refrigerate. Let meat cure for 5 days per inch of meat thickness.
Cured and Smoked Deer Ham | Page 2 - Smoking Meat Forums
Oct 19, 2012 · Deer is super lean so it is important not to over cook it. It is rare and medium rare at lower temps than beef. 140 turned out perfect for me. If you look around a little you will find a lot of folks recommend a done range of around 140 degrees for deer so you wont have to take my word for it if it sounds a little cooky.
Deer hindquarter, How to smoke?????? - Smoking Meat Forums
Jun 12, 2007 · Cut slits in the whole deer hindquarter and stuff with garlic per your own tastes. Then, take a slice of lemon and slice of red onion. Wrap that in a slice of bacon. Stick a toothpick through it into the hindquarter. Do that until you cover the whole thing. Drape the remaining bacon over the hindquarter.
Deer Ham........ Brine or Dry? - Smoking Meat Forums
Sep 21, 2008 · Well my neighbor shot a doe yesterday. There is a 5 day doe only hunt goin on here. Well he gave me a hind leg which weighs 9 1/2 pounds and I am guess the bone to be maybe 2 1/2 pounds. I have seen deer ham kits but I have what I need to cure it. In Ryteks book he recommends a brine and pump for home cureing. I was planning on measureing out 7 ...
Bacon Wrapped Deer Ham - Smoking Meat Forums
Aug 29, 2014 · Marinated the deer ham in Stubbs beef marinate overnight.then sliced and tenderized. Ingredients in the wrap: Cream cheese Shredded Colby jack Jalapeño peppers Chopped mushrooms Then rolled it up and wrapped in bacon. Used Stubbs beef rub to season the meat. Smoked on an ECB at 225 with hickory pellets in the amazn smoke tray .
Homemade Venison Ham - Smoking Meat Forums
Nov 10, 2019 · You figure out how much water it will take to cover the ham by 1 inch of water and get that weight. Add your venison and water weights together and copy down that number as your Total weight. You will take 2-3% of the total weight and add that much salt to the water (I recommend 2.25% as a good number as 3% is just too salty for me)