Trying something out today. Brined this ham from the antelope I shot this fall for the last three days. Put it on the smoker this morning.
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.did you use a simple salt + water brine or add anything else?
The brine and low temp keeps it from drying out. This would work just fine on a deer ham.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[emoji6]