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Venison ham

dennis8483

Newbie
14
22
Joined Dec 28, 2020
First time trying this. Have been brining a hind quarter since Christmas day, injecting every other day. Pretty simple brine... kosher salt, brown sugar, maple syrup, some spices, little bit of pink salt.

Smoked today for about 9-10 hours on hickory. Some of the juiciest ham I've ever had... 10/10 will do again.
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thirdeye

Master of the Pit
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Joined Dec 1, 2019
I'm liking this. Are the daily injections from the curing brine in the bucket, or did you reserve some from the initial mixture? What was the final internal temp of the thickest part of the leg?
 

TNJAKE

Master of the Pit
SMF Premier Member
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Joined Nov 26, 2019
I'm here for my plate. Looks delicious
 

smokin peachey

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Looks interesting. What internal temp did you take it to?
 

dennis8483

Newbie
14
22
Joined Dec 28, 2020
I'm liking this. Are the daily injections from the curing brine in the bucket, or did you reserve some from the initial mixture? What was the final internal temp of the thickest part of the leg?
Took it to 140. Then carved and heated in oven on tray for a few minutes so it was ready in time for dinner. Was planning on going to 150
 

dennis8483

Newbie
14
22
Joined Dec 28, 2020
Took it to 140. Then carved and heated in oven on tray for a few minutes so it was ready in time for dinner. Was planning on going to 150
Right from the curing bucket. Used a cooler to lay quarter down. Think I made 4 gallons of brine just because of big awkward size
 

dennis8483

Newbie
14
22
Joined Dec 28, 2020
Interesting...I see you left the fat on eh?
Yeah didnt trim because I had a family member gry to convince me that a ham that isnt mechanically packed or netted would fall apart. Figured it wouldn't, but left the entire quarter intact. Ended up peeling muscle groups apart and had very little trimmed off. No tallow or waxy mouth residue at all.

More of an experimental run for 2 bear hams in a couple weeks...
 

indaswamp

Smoking Guru
OTBS Member
6,199
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Joined Apr 27, 2017
Bear hams you say? Be sure to get INT above 136*F to kill trichinosis if present. Bears and Cougars are the most common vector for it in the U.S.
 

yankee2bbq

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Joined May 7, 2017
Wow! That deer ham looks good! Great job! I might have to copy your recipe!!!!
 

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