I posted in the General smoking forum and didn't know this section existed and was told to post here. Anyways, below is what I have questions with.
I just finished building a wood smokehouse with detached masonry fire box. I want to be able to make deer hams and need information on exactly how to do this. I was not sure which forum to post this in as most people are using hot smokers and not smokehouses.
I am possibly interested in making green smoked hams and VA country smoked dried hams or dry cured hams. I want to make both as I am sure when I first do it green ham is the way as its not going to last long. After I am doing a while and people get used to it I will want to dry them more to hang over time.
Anyone have any good tutorials and recipe instruction on preparing venison hams, bone in and/or bone out tied, to be made into green or cured hams?