Cured and Smoked Deer Ham - Smoking Meat Forums
网页2012年10月19日 · 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.
Deer Ham Internal Temp - Smoking Meat Forums
网页2009年12月13日 · Mar 22, 2008. 28,920. 4,042. 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.
what is the best way to cook a deer ham | Arkansas Hunting
网页2008年9月17日 · Cooking, Grilling, BBQ, and Recipes ...
Boneless venison ham, with q-view - Smoking Meat Forums
网页2013年12月24日 · Here it is all sliced up. Saltiness was perfect for our taste. The flavor was great and very similar to ham, and quite juicy given how lean the venison was. The light sprinkling of seasoning on the inside of the roast really complemented the flavor of the deer ham. I'm pretty happy with how this came out.
Bacon Wrapped Deer Ham - Smoking Meat Forums
网页2014年8月29日 · 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 .
Smoking a deer ham - Smoking Meat Forums
网页2012年1月5日 · Im going to smoke about a 15lb deer ham tomorrow and dont really know how long to let it cook. I figure ill do it at about 200 because of the fat content but not sure how long or even if its worth it. Anyone have any experience or tips with this?
Deer hindquarter, How to smoke?????? - Smoking Meat Forums
网页2007年6月12日 · 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.
SMOKED DEER HAM - Smoking Meat Forums
网页2022年10月23日 · 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.
Foil or not foil a double smoked ham? - Smoking Meat Forums
网页2014年11月15日 · Twice smoking a ham (which is already pre-cooked) is to add some more smoke and heat to internal temp for eating. Simply smoke at the recommended cook temp on the ham label, usually 275 degrees and 15 minutes/pound. I smoke for half that period of time and foil for the second half to prevent it from drying out.
Instant Pot, now what. - Smoking Meat Forums
网页2024年9月11日 · Congrats on the new Instant Pot! I use mine almost exclusively as a pressure cooker took cook things faster. Things like beans, soups with things in them like shanks so the meat breaks down much faster, etc. Basically things that take 3+ hours happen. This buys me time and convenience.