Michigan Venison Hams
 

Just before hitting the smoke. Cured with Cure #1 injection at 175 PPM, and added TQ dry cure adjusted for the injected nitrite.

The "small" one...about 3.5 lbs..is the "football" out of a hind. The larger is the rest, deboned and meat glued...tied for support. That's about 7 pounds.

Talk about a HUGE hind! Big ole doe..the hind I estimated at 20 pounds total. Got an additional 5 or so sausage fodder outta the thing.

Anyway the football's gonna be a hot coppa style... crushed red, Smitty's, some Mad Hunky GP rub CBP. The larger one's my standard brown sugar/garlic/onion mix.

Should have no trouble with keeping temps down today. it's 7°F right now :eek:

http://i471.photobucket.com/albums/r...0124131125.jpg

Looks and sounds great Rich!!
Good to see ya too! :-D

Thanks Ms. Jeanie... you used any more of the samples? Love to send you some Smitty's to "light up your life" a bit ;{) HUGS!

Nice! Please post more often with pr0n like that!!! Could you please post some finished and sliced pics as well?

Did you get lost? :caked:

Looking forward to the finished product.

No..I'm right here Joe. Where the hell else could I be? :loco:

Will do, Sir... altho..they are a contract job. I prolly likely will take Chef's prerogative and slice a hunk offa the hot ham... :razz:

Estimated cost... $50 total. Cheap..I know. But he's also my mechanic ;{)

Well done!

Rich I used your poultry brine not long ago on a smoked duck..
http://www.bbq-brethren.com/forum/sh...d.php?t=150339

really loved it!!

I'm definitely interested in the Smitty's. All of your products are top notch. :thumb:

Thanks again!

brace yourself...
(((HUGS))) :-D

Here's the finished spicy coppa style ham…stole a couple slices. Good stuff!

http://i471.photobucket.com/albums/r...0125131900.jpg

http://i471.photobucket.com/albums/r...125131901a.jpg

Looks Good to Me !!

Oh yeah!!!

Oh my...those look fantastic!