View Full Version : Need some Venison cooking help please.
NotleyQue
01-02-2008, 08:05 PM
I just was given a 12.5 pound "deer ham" from a person I give leftover smoked pork to.
Is "deer ham" the upper leg of the deer?
How would I go about smoking this piece of meat. Doesnt look like there is much fat on this, and I would think I would have to inject it with something??? and quite possibly baste it quite often.
Any advice, tips, pointers, dos and donts anyone can share would be greatly appreciated. I will be cooking it on a WSM.
Thanks a million brothers.
Here are a couple pix of the frozen piece of meat. http://farm3.static.flickr.com/2229/2159834749_1c7c9750e0.jpg
http://farm3.static.flickr.com/2361/2159834491_477552f7b1.jpg
Muzzlebrake
01-02-2008, 08:44 PM
this is what I like to do
click (http://www.bbq-brethren.com/forum/showthread.php?t=22855&highlight=venison+hindquarter)
I have not done a "deer ham" but have done other parts. It is very dry and dosen't work well for smoking, imo. I would cut it up mix in some pork fat and make sausage. But, if you want to smoke it brine it and go with a higher temp to cook.
cmcadams
01-02-2008, 09:14 PM
if it's the rear hock, I usually marinate overnight in red wine, peppercorns, celery and rosemary, then just salt and pepper, put a touch of chile of your choice on it, then smoke to 130 or so; if it's the front, there will be more connective tissue, so I make pulled venison out of that.
jestridge
01-02-2008, 09:47 PM
I brine them. I cook one every Thanksgiving for my nephews they love it. I also cut slits in the ham an put little plug of lard in the slits with the lard you can also put a clove of garlic, But it still taste like deer to me yuck. P.S. also take the silver looking membrane off the ham that bad chit
WineMaster
01-02-2008, 09:51 PM
If you want to smoke that cut,
IMHO the way you will do it most justice is to slice it and make Jerky out of it.
Dan
NotleyQue
01-02-2008, 09:55 PM
you all rule. thanks so much for the info. Im thinking of going the sausage route. A good friend of mine (my red oak guy) makes sausage. Im sure he would be more than willing to help me out.
If not, Im gonna bine it like suggested, and see how it turns out.
I really appreciate all the info you guys have supplied.
Paulie G.
01-02-2008, 10:44 PM
if you're going the sausage route, may i suggest using belly trim (cheap) instead of something like boneless butt or another fatty piece of pork as your filler. remember, if you do use any significant amount of deer fat, your sausage is going to end up tasting like a flippin' candle. Just my $.02
Brian in So Cal
01-03-2008, 05:36 AM
Gary, Maybe some more of that Sheperds Pie. That was Awesome.
kickassbbq
01-03-2008, 07:04 AM
http://www.kickassbbq.com/venison_roast_home.htm
Smokin Gator
01-03-2008, 07:11 AM
I make quite a bit of venison sausage... I save all of the fat off butts that I trim and add that. The couple of times I have needed more I visited a local butcher and he gives it to me. I use 20% fat and it comes out nicely.
Then I smoke it at 165 until the internal is 150. My kids beg me to use it in low country boils.
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