darenative
Twelve Pointer
Gimme some tips and pointers on smoking a whole deer ham.
Somebody educate me on smoking a deer ham
- Thread starter darenative
- Start date
justwin24
Six Pointer
Wrap in bacon and for whatever reason mine tasted the better the next day after it cooled down and was reheated. Generally took me 12 hours to smoke.
np307
Ten Pointer
Here's a thread on the antelope ham I smoked in January. Works the same for deer.
nchuntandfish.com
Smoked antelope ham
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.
QBD2
Old Mossy Horns
Dry brine with liberal coarse kosher or sea salt, for at least 24 hrs. Rub of choice, smoke at your preference.
CBD21
Eight Pointer
I wet brine mine overnight and then dry brine it the next day with a salt and sugar brine up until I put it on the smoker. With or without bacon your choice smoke at preference of heat to a internal temp of preference.
UncleFester
Old Mossy Horns
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....
appmtnhntr
Twelve Pointer
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
darenative
Twelve Pointer
Im gonna brine it tomorrow and then smoke it wednesday.
Those last 2 posts look amazing
Those last 2 posts look amazing
Mr.Gadget
Old Mossy Horns
I have my own rub I make.
I brine it for a few hrs then dry off and pack on the rub.
Smoking over charcoal using maple chunks and keeping the temp low. Just using a webber.
I brine it for a few hrs then dry off and pack on the rub.
Smoking over charcoal using maple chunks and keeping the temp low. Just using a webber.
What internal temp are you targeting? That looks a lot like a hog ham.
UncleFester
Old Mossy Horns
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.
UncleFester
Old Mossy Horns
This is a backstrap I did in the smoker too. Prepared the same way.
appmtnhntr
Twelve Pointer
Bout to make some Phillies.
Banjo
Old Mossy Horns
It’s pretty moist. You have to get it really dry or the rolling papers get soggy and won’t light.
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appmtnhntr
Twelve Pointer
YanceyGreenhorn
Still Not a Moderator
Diggin the idea for Phillies
Downeast
Twelve Pointer
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.
Glad you posted this. The next deer ham will be smoked.
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.
Exactly glad you brought this up. All you have to do is take one and cut into it to see how bad this could effect the meat.