Deer smoking a whole ham
WebSep 8, 2024 · 1 large elk top round or 2 deer top rounds (approximately 6 pounds) 1 gal. water; 2 tbsp. salt; 2 tbsp. Better Than Beef Bullion or 4 cubes beef bullion + 1 tbsp. sugar WebNov 2, 2024 · Prepare your smoker according to manufacturer instructions and get it to a temperature of 250 degrees F. Place the ham in the smoker. For smoking time plan on about 4-5 hours for a 7 pound ham (if using a …
Deer smoking a whole ham
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WebSep 26, 2024 · Basic brown sugar and salt brine for 3 days. Remove, pat dry, cover with olive oil and thouroughly with black pepper. I smoked for about 12 hours, refrigerate overnight, then put in the roaster for about 4 hours before dinner to serve hot. This was the best roast/ham I've ever eaten. WebStep 3. Place your pork in a bowl or pot that is large enough to hold the meat completely submerged in the brine, but small enough to fit in your fridge. Add the cold brine to the pork, and lay a heavy plate on top of the floating meat to keep it submerged. Keep it in the fridge until done. It will cure at the rate of 2 pounds per day.
WebNov 13, 2024 · Chef’s notes. Using hindquarters from small and medium-sized big game animals like whitetail deer, black bear, or wild pigs, the brining and smoking process … WebFeb 24, 2024 · 1) Mix all the ingredients together and stir them all until dissolved. Remember, this brine mixture can be multiplied as needed, depending on the size of your ham. 2) To brine the ham, place the pork …
WebNov 3, 2024 · How to make Smoked Venison Ham. In this video, Hunt Chef smokes some awesome wild flavor using Bradley Smoker P10. Check out our food smoking blog for … WebTo prevent deer meat from drying out during cooking, consider wrapping it in bacon or pork fat or adding fat from the deer’s entrails to the meat. To smoke deer neck or shoulder, …
WebJul 7, 2024 · Pepper. Sprinkle tenderizer, Lawry’s salt and pepper liberally on venison, then “dust” the meat cubes in flour. Melt butter in a large, deep skillet, and sauté’ the vegetables and garlic until they’re “soft.”. Add the “dusted” venison cubes and brown. Reduce heat and remove meat and vegetables from the skillet.
WebMar 11, 2024 · Pour mixture over deer ham. Season ham with salt, pepper, old-bay, and oregano. Cover ham with bacon. Toothpicks can be used to secure the bacon strips and keep them from curling up as they cook. … box tops letterWebNov 15, 2024 · Place the meat in the smoker with the fat side up. Close the lid and leave to cook for two hours. On two hours, crank up the heat to 325°F/160°C and continue to … box tops letter to parents explaining new wayWebOct 21, 2024 · You want to adjust the smoker or grill vents so that the internal temperature of the smoker is holding at 225 degrees Fahrenheit. This temperature will allow you to cook the meat through without drying it … guts and glory yang family demoWebDec 14, 2024 · Contributor. Downeast said: 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. box tops list of participating productsWebUsing hindquarters from small and medium-sized big game animals like whitetail deer, black bear, or wild pigs, the bring and smoking process used in this rec... guts and glory y8WebJul 22, 2024 · Pat the exterior as dry as possible, then let the roast rest for an hour. 4. Spread on a layer of lard or bacon fat and cover the meat with a good barbecue rub containing paprika, kosher salt, cayenne pepper, … box tops letter tabWebJun 20, 2013 · Scrub the exterior of the ham thoroughly to remove as much bacteria as possible (don't use soap). Put the meat in the bucket and submerge it. If a piece of bone … box tops letter to parents