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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-21-2009, 07:25 PM | #1 |
Knows what a fatty is.
Join Date: 02-20-09
Location: South Carolina
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smoking venison hams?
Found a barrel today, cut the bottom holes, bought the hardware, made the basket, and burned it tonight. Burn did well. I got every bit of the paint off of the outside. Inside was not painted.
Going to drill the grill holes and get it ready to smoke. Question is: does anyone smoke deer hams on a UDS? If so, is there anything I need to watch out for? |
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02-21-2009, 07:42 PM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Deer hams?
When did a Deer turn into a Pig?
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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02-21-2009, 07:50 PM | #3 |
Knows what a fatty is.
Join Date: 02-20-09
Location: South Carolina
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That would be S. Carolinese for the part that runs from the loin to the rear hoof. I am wanting to try one on the UDS since I can never get the smoked-BBQ flavor in the oven. We do these over coals when we BBQ hogs each year in an outside brick pit.
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02-21-2009, 09:43 PM | #4 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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In the south anything on the back end is ham there hog ham, deer ham, cow ham ,raabbit ham ,squirrel ham ,groundhog ham , we just like ham in the south
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02-21-2009, 09:56 PM | #5 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Put bacon on the venison so it won't dry out....marinade is good too.
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02-22-2009, 12:31 PM | #6 |
is One Chatty Farker
Join Date: 10-20-07
Location: doerun, ga
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i agree with cowgirl!! make up the old vinegar, lemon juice, pineapple juice, etc. marinade and mix quite a bit of oil in with it. mop it every time you think about it!!
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weber kettle brinkman gourmet smoker smokey joe brinkman smoker big azz upright smoker really ugly UDS kingsford kettle grill weber smokey joe platnium big gas grill (sorry!) |
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02-22-2009, 01:18 PM | #7 |
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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When I lived in Missouri every year I had our butcher make a smoked ham from the deer I harvested.....good stuff
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02-22-2009, 01:26 PM | #8 |
Quintessential Chatty Farker
Join Date: 12-30-06
Location: Dalton Georgia
Name/Nickname : Bobby
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Last shoulder I smoked I mixed up a citrus brine and soaked it for a day. When I took it out I covered it with rub and wrapped in bacon to smoke. Turned out to be the best I have ever tasted.
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Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of Ray Lampe |
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02-22-2009, 03:13 PM | #9 |
is one Smokin' Farker
Join Date: 05-16-08
Location: Geneva, IL
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Be careful or it will dry out and be tough. As others have said, cover with fat.
Another way is to split it and take out the bone. Replace the bone with italian sausage and tie back. My favorite way would be to use a larding needle to put seasoned fat throughout the entire ham.
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Dave Geneva, IL Misplaced in the Mid-West NB Bandera 22.5" Weber Kettle [COLOR=black]22.5" WSM[/COLOR] |
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