I have taken a couple nice size bucks this year and will probably take a doe or two before the season is over. Since we are having a good season I would like to smoke some of the meat instead grinding it and cutting it all in steaks.
I have a buck in the cooler right now from this weekend. Is there a "Smoked Venison Ham how to" anywhere? I need some advice on how to brine, rub, smoke, temp, etc? If anyone has some recipes that would be great as well. I'm fairly new to smoking anyway and could not find what I was looking for in the search function.
Do people usually debone the ham or smoke the bone in the meat. I know there are glands in there that need to be removed regardless, so it might be easier to debone the meat??