Michigan Venison Hams

Richtee · 01-24-2013, 11:33 AM

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

cowgirl · 01-24-2013, 11:41 AM

Looks and sounds great Rich!!
Good to see ya too!

Richtee · 01-24-2013, 12:11 PM

Quote:

Originally Posted by cowgirl

Looks and sounds great Rich!!
Good to see ya too!

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!

MisterChrister · 01-24-2013, 12:32 PM

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

Fatback Joe · 01-24-2013, 12:37 PM

Did you get lost?

Looking forward to the finished product.

Richtee · 01-24-2013, 01:12 PM

Quote:

Originally Posted by Fatback Joe

Did you get lost?

Looking forward to the finished product.

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

Richtee · 01-24-2013, 01:15 PM

Quote:

Originally Posted by MisterChrister

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

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...

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

WineMaster · 01-24-2013, 02:32 PM

Well done!

cowgirl · 01-24-2013, 10:06 PM

Quote:

Originally Posted by Richtee

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!

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.

Thanks again!

brace yourself...
(((HUGS)))

Richtee · 01-25-2013, 09:09 PM

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

Oldbob · 01-25-2013, 09:18 PM

Looks Good to Me !!

MisterChrister · 01-25-2013, 09:24 PM

Oh yeah!!!

Smoking Westy · 01-26-2013, 10:18 AM

Oh my...those look fantastic!

01-24-2013, 11:41 AM	#2
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Looks and sounds great Rich!! Good to see ya too! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

01-24-2013, 12:32 PM	#4
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Nice! Please post more often with pr0n like that!!! Could you please post some finished and sliced pics as well? __________________ Kettleheads Anonymous Platinum Member

01-24-2013, 12:37 PM	#5
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	Did you get lost? Looking forward to the finished product. __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

01-24-2013, 02:32 PM	#8
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Well done! __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

01-25-2013, 09:18 PM	#11
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana Downloads: 0 Uploads: 0	Looks Good to Me !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

01-24-2013, 11:33 AM	#1
Richtee Is lookin for wood to cook with. Join Date: 04-26-09 Location: Oakland Co., MI Downloads: 0 Uploads: 0	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

01-25-2013, 09:09 PM	#10
Richtee Is lookin for wood to cook with. Join Date: 04-26-09 Location: Oakland Co., MI Downloads: 0 Uploads: 0	Here's the finished spicy coppa style ham…stole a couple slices. Good stuff!

01-25-2013, 09:24 PM	#12
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	Oh yeah!!! __________________ Kettleheads Anonymous Platinum Member

01-26-2013, 10:18 AM	#13
Smoking Westy Full Fledged Farker Join Date: 06-10-12 Location: Bloomington, IL Downloads: 0 Uploads: 0	Oh my...those look fantastic! __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"