Smoked antelope ham

np307

Six Pointer
did you use a simple salt + water brine or add anything else?
Salt, brown sugar, nitrite (Prague powder 1, pink curing salt, whatever else its called), and some pickling spices (peppercorns, mustard seeds, fennel seeds, coriander seeds, red pepper flake). Injected and submerged in the brine. Flipped and injected everyday.
 

ncscrubmaster

Ten Pointer
Contributor
You may have to put that thing in an aluminum pan. If it doesn't have any juice to cook out may have to add some. Cover it and put it in the oven on a low heat to get it tender. Hope it doesn't dry out like a deer ham. If you cant eat it may make a good weaponšŸ˜‰
 

np307

Six Pointer
Twas a resounding success. Pulling the temp back on the smoker worked great, never peaked 140. Brine kept everything nice and juicy. I'll be doing this again. Plenty of meat for sandwiches and I'll use the bones for pintos this weekend.
 

np307

Six Pointer
You may have to put that thing in an aluminum pan. If it doesn't have any juice to cook out may have to add some. Cover it and put it in the oven on a low heat to get it tender. Hope it doesn't dry out like a deer ham. If you cant eat it may make a good weapon
The brine and low temp keeps it from drying out. This would work just fine on a deer ham.
 
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