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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
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. Smiler
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

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