ham from a deer roast

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in. pred

Fire Starter
Original poster
Nov 24, 2024
55
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first try at this one. needs a bit of tweaking but i was still surprised at the results. took a deer sirloin roast and injected and soaked in a TQ based brine w/seasonings added. then i smoked it low n slow with hickory and mesquite chunks on kingsford embers.
nany deer ham.JPG

if you didnt know what it was youd just think it was regular ham! it was a little salty but i think i can tame that down by soaking it out after bringing. or maybe 1 day brine instead of two since i injected it? anyhow i will do it again for sure. and it was easy as could be. next time mite be an entire quarter "ham".
 
I'm a TQ fan for certain things . I would never personally use it in an injection .
I did a reduced wet brine on some chicken one time , and still to salty .
I like it as a dry rub , but the amounts on the bag for a " pumping pickle " are extreme for salt .

Here's a thread on the ham injection that is used by many here , if you're interested .

Looks good . I break down a lot of beef knuckles / sirloins . Just did one yesterday .
I like to cut the smaller roast out following the connective tissue lines .
 
TQ was the only cure ive ever used. i wanted "ham" not a brined deer roast. ive done that for years. so i looked up some "ham" mixes with TQ. im not a huge fan of any "cure" chems. most time i use salt sugar brine for meats. i backed off the strength because i injected it for shorter brine time. glad i did or it would have been inedible. lol

thanks for the link chopsaw. i read a few pages already.

i never played with the 1-2 cures. seemed too scientific with the weighing and stuff. can i use the lil digital scale i use to sort broadheads to weigh these cures?? they arent salty and produce the red color TQ does?
 
Your ham looks great .
TQ is a great product . I use it a lot for dry rub cures . Wet brine or injection is hard to control the salt percentage .
they arent salty and produce the red color TQ does?
Yes . You add the cure 1 , and add the percentage of salt . TQ has the salt included , and you can't change that amount .
In post 94 of that thread there is a download for a calculator , or you can do the math yourself .

The phosphates really make that injected ham , but you can do it without .

Not sure if you've looked at any of this , but John , Bearcarver was a user of TQ .
Here's a thread where he does dry cured and smoked Venison using TQ . Smaller roasts .
 
As Chopsaw post Daveomac (RIP) process are bullet proof and he helped me out after ruining a venison roast with MQT. His cures and ham recipe use meat weight and are perfect every time. Can be easily and precision adjusted to taste depending on what protein being injected. Your broad head scale should work in grams and if not small scales are cheap.
This was not his ham recipe but same process.
 
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Looks great! What was your finish int temp?
 
you ask me now i cant remember. lol im sure around 145 though. thats what i would strive for.
 
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