I shot my first deer of the season the other week and I'm looking to smoke about an 8lb ham. However, I have never done this so I'm looking for any advice possible for time, relative temp, and seasonings....
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.
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.
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.
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