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  1. backyardkcq

    Deer Ham Gland?

    I'm picking up a couple of whole deer legs this afternoon from a buddy of mine and I plan on wet curing them into hams before smoking them. I've read on some other sites that the deer ham has a glad in it that can have an unpleasant taste requiring its removal and/or the de-boning of the ham...
  2. backyardkcq

    From Hog Leg to Easter Ham!

    I've followed the process you've posted several times now with excellent results every time. I even keep the rendered lard and the wife uses it for baking. The cracklings are always a hit. I've been smoking the hams in a regular smoker but I think it’s time to branch out to the smokehouse...
  3. backyardkcq

    Should have checked in sooner!

    I should have checked in last year when I first started following the forums. Since then I have followed a couple of people here pretty closely. I’m really amazed at the knowledge and expertise exhibited here. I kind of apprenticed under a buddy of mine on a charbroil horizontal smoker with a...
  4. backyardkcq

    From Hog Leg to Easter Ham!

    Thanks for the motivation Pops and the advice.  Finished a 15 day cure on a 10lb half ham (butt end). Through it on the smoker this morning after a 12 hour marinade in a rub. Doing the cracklings and rendering lard from the skin tonight over a couple of adult beverages. Here's a shot at about 3...
  5. BBQ Pics 003.jpg

    BBQ Pics 003.jpg

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  6. BBQ Pics 003.jpg

    BBQ Pics 003.jpg

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  7. Poultry

    Poultry

  8. backyardkcq

    how to smoke a whole chicken.

    This was my first attempt at smoked chicken. I used the Slaughterhouse Poultry Brine over night as described above and then Chef Jimmy J's Foiling Juice for the finishing sauce. Apple wood smoked two small birds breast down as I have done a turkey in the past. 250-275 degrees for about 3 hours...
  9. BBQ Pics 002.jpg

    BBQ Pics 002.jpg

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    • Album: Poultry
  10. BBQ Pics 001.jpg

    BBQ Pics 001.jpg

    • backyardkcq
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    • Album: Poultry
  11. Default

    Default

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