First Deer Ham

If you will go to the find button at upper left and uncheck search in this forum only and type in a searchword such as venison or deer, you might get lucky.

Pork fat, lard, and bacon are your friends.

Welcome to the forum.

Im not sure what you mean by "ham". Are you just looking at smoking this roast or at actually curing it, then smoking it? If you are curing it, I would follow the instructions on the Tenderquick package, allow 7-10 days for the curing, then smoke. Sorry I cant offer more as I havent made an actual deer ham. I do smoke deer loins and for that I rub in olive oil and fresh crushed garlic and let sit in the fridge for a couple of days. Then smoke using apple wood till internal temps hit 165.

bob

The upper portion of a deer hind leg is commonly called a ham even though it is not cured like a hog ham. Well, at least around here it is. I know in Iowa, pork is sacred!

Thank you GLH... guess you can tell Im not a hunter. But I was thinking.. I wonder how deer ham would taste? Would you be able to tell is was cured other than the salty taste? Could a person make beef ham too? Well aside from corned beef that is. Sorry guys.. didnt mean to hijack the thread.

bob - practicing agnostic meat smoker... ALL meat is sacred here.

Deer is too lean for ham. I reckon you could cure a large beef roast and be kinda like ham.

Pork loins are lean and they make excellent ham.. aka canadian bacon. Looks like experiment time here. I am going to be smoking a bunch of deer loins this weekend (or so Im told) and I will have to try making a deer ham out of part of one. **IF** I do, Ill take pics, document, and post the results.

bob

Sounds very interesting. Venison Canadian bacon. Mouth is watering.