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  1. backyardkcq

    Deer Ham Gland?

    Great videos guys!
  2. backyardkcq

    Cured and Smoked Deer Ham

    Do you have a link to a recipe/process for that? It sounds interesting.
  3. backyardkcq

    Cured and Smoked Deer Ham

    Hmm, the pc I was working on must have had an older version of explorer that wasn't alowing me to do that. Thanks you, sir.
  4. backyardkcq

    Brinkmann Pitmaster

    I got my Brinkman Pitmaster for free also. If you got the one with the side firebox you are way ahead of the game. I did not. There are several mods you can find on the forums for the Brinkman if you have the firebox. If not I would suggest getting a firebox and adding it or buying another...
  5. backyardkcq

    Brining Time For Slaughter House Poultry Brine

    I concure. Overnight brine is best. I do 24-36 hours with a turkey. But overnight has worked well with chicken for me. Cook to internal temp of 160-165. Time is relative. Cook to temp and you'll never go wrong. I'll have to check out the butter/crispy skin method. I don't eat the skin but I bet...
  6. backyardkcq

    Cured and Smoked Deer Ham

    I haven't heard that marrow in the brine is bad with the exception of CWD affected animals. Is it something to be avoided for other reasons?
  7. backyardkcq

    Cured and Smoked Deer Ham

    These two hams weighed about 7 and a half pounds a piece. So most websites (including Pops' thread) recommend brining 1.5 days per pound of meat for wet curing. I plan on keeping these in the cure in the fridge for abound 10 days. I rotate them every couple of days so there are no pressure...
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  13. Cured and Smoked Deer Ham

    Cured and Smoked Deer Ham

  14. backyardkcq

    Cured and Smoked Deer Ham

    I totally had that all broken up into paragraphs before posting. What happened?
  15. backyardkcq

    Cured and Smoked Deer Ham

    Well, it’s hunting season again here in Missouri and this fall weather is just about perfect for sitting outside with an adult beverage watching the smoker. So I’m going to give venison a try on the old Brinkman Pitmaster in celebration. I’ve been following POPS for a while and have recreated...
  16. backyardkcq

    Deer Ham Gland?

    It looks like I am not in a CWD affected area so it is unlikely that leaving the lymph nodes in will cause a problem. If I can find a video showing their removal and it is not too invasive I might remove them just to be safe and to get a better flavor. If it requires destroying the ham to get to...
  17. backyardkcq

    Deer Ham Gland?

    Good info guys. I will check the tube to figure out how to remove and see how in depth the process is.  
  18. backyardkcq

    Deer Ham Gland?

    The only glands I can find in the vicinity are the tarsal glands located at the hind leg but not the ham. Some sites say that it is not necessary to remove the gland during field dressing.Ohio Dept of Natural Resources recommendations for field dressingwww.dnr.state.oh.us/Portals/9/pdf/pub111.pdf
  19. backyardkcq

    Deer Ham Gland?

    DO,Thanks for the quick response. I've used Pops' process for curing several hams in the last year and all have gone well. I've also utilized the University of Missouri's extension page as research along with several other websites. I have all the required ingredients (I use DQ curing salt) and...
  20. backyardkcq

    Should have checked in sooner!

    I've got a couple of photos up on my profile from last year. I'm getting ready to do a couple of deer haunches. I'll be taking them from fresh ham all the way through the curing and smoking process and I'll be posting some photos of that. Should be fun!
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