Whitetail hind quarter ham

oxicottin

Newbie

Original poster

Mar 11, 2007

24

10

• Nov 17, 2011

• #1

Hello everyone! I'm wanting to make a ham out of a whitetails hind quarter and needed some recipes on or a how to on making it. I made it a few times using a brine from PS Seasonings website but it always tastes to salty to me. I had a friend I worked with that his uncle gave him one every year and that thing tasted just like you bought it from the store, it had a sweet maple flavor threw out with a hint of smoke. That's what I'm looking for :)

Thanks,

Chad

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

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★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Nov 17, 2011

• #2

Try Pop's brine!

 

oxicottin

Newbie

Original poster

Thread starter

Mar 11, 2007

24

10

• Nov 17, 2011

• #3

SmokinAl said:

Try Pop's brine!

Click to expand...

Cant find can you link it.... Thanks!

 

yrrndsmoker

Smoke Blower

Oct 8, 2010

79

21

• Nov 17, 2011

• #4

pops-wet-curing-brine

 

frosty

Master of the Pit

Oct 25, 2011

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Houston, Texas, USA

• Nov 17, 2011

• #5

Pops is the best!

 

coffee_junkie

Master of the Pit

OTBS Member

Feb 17, 2009

1,144

18

Helena, MT

• Nov 17, 2011

• #6

Cure with mortons TQ following the directions for measurements and time as described on the package. I normally make pastrami outta my back hams. Smoke to an internal of 180* and let rest in double foil, add some ham broth while resting. You can add any rub to the outside you would like before you smoke, you could also apply a glaze, but it might get lost in the resting period if you apply before then.