darenative
Twelve Pointer
Gimme some tips and pointers on smoking a whole deer ham.
What internal temp are you targeting? That looks a lot like a hog ham.I've not brined mine. I'll put on a thick coat of whatever rub I'm wanting then let it sit in the fridge for several hours. I use the competition blend of pellets for smoke. I do spritz mine with 100% apple juice about once an hour. You simply can't buy better tasting precooked meat. I freeze it in vacuum packages pre sliced for sandwich meats. Freaking amazing stuff....View attachment 56319
I go for 140/beef medium. I'll run it on the rack till I hit 135-138 then pull, wrap in foil and finish it. It's absolutely off of a deer ham.What internal temp are you targeting? That looks a lot like a hog ham.
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Bout to make some Phillies.
Diggin the idea for PhilliesView attachment 56327View attachment 56328
4hr sousvide at 130* after a day wet marinade
Then I just loosely foil wrapped on the grill at 400* and let it finish for 30 minutes or so.
Like a hybrid smoked/roasted.
It’s tasty and moist. Be good shaved with onions for Phillies or chipped and fried with salsa for tacos
Be sure to remove the lymph glands in the ham before smoking (or any other form of cooking). The main one is located on the inside side of the ham where the main muscles join. Dig around a bit and you will find a mass of connective tissue with the gland in the center. Removing it will do wonders for the taste. I think that is the main culprit associated with the term "gamey" when the glands are cut or disturbed before cooking.
Glad you posted this. The next deer ham will be smoked.