My boss got a deer last week and has a deer ham to smoke for the crew at the office. He's offered to come over and do the prep work and lifting considering my present condition. I was thinking about putting it on the Traeger with hickory, but was wondering if there was so something I should do before smoking it in terms of a marinade or brine?
I should point out this isn't the deer I hit with the bike ;D
This was a 6pt buck, I hit a doe.
Quote from: DarqMan on October 05, 2010, 06:03:19 PM
This was a 6pt buck, I hit a doe.
Damn good thing! :D
Regarding the ham... I would wait for 10.5 or Nepas to weigh in first.
I'm thinking it should be brined/cured for a while, then smoked on the Traeger < 180°..
Thanks Pat, I should point out that even though the cut of meat is the "ham" he's really wanting more of a roast than a cured ham... if that makes sense. I was hoping someone had a recipe for such a cut. I have absolutely no experience with deer... well, not until recently ;D
Same here... Other than an up close and personal encounter 2 days after I got my driver's license - in a VW Rabbit.
Guess who won that match.
Quote from: squirtthecat on October 05, 2010, 06:47:50 PM
Same here... Other than an up close and personal encounter 2 days after I got my driver's license - in a VW Rabbit.
Guess who won that match.
Probably the same one who won my match. ;D
I learned not to use a motor vehicle (in my case, a VW "Gold Bug") as a deer rifle in Georgia back in '74 and the score has remained the same ever since (dead deer, dead car, live turtle, undamaged Stanley Stainless Steel Thermos).
Hmm yeah Steve. I think you are just trying to get back at that dang deer!
I'm not familiar with venesion, so I can't suggest any cooking method, but just want to mention that all hams do not have to cured or brined. Fresh ham tastes great.
Anyone? Anyone? Bueller? Bueller? ;D
Quote from: DarqMan on October 06, 2010, 07:54:55 PM
Anyone? Anyone? Bueller? Bueller? ;D
:D :D
It all depends on what temp your going to start with. But the question of a brine? Yes i would brine to get some of the game taste from it. You can put bacon on it while in the Traeger that will give some flavor. If you do brine inject that baby next to the bone.
I used 10.5 brine when i did my 18 pounder, came out great.
Thanks Nepas, so I'll want to mix up a batch of 10.5's brine and inject close to the bone. Should I let it sit in the fridge overnight or can I throw it on immediately after injecting?
Quote from: DarqMan on October 06, 2010, 08:07:59 PM
Thanks Nepas, so I'll want to mix up a batch of 10.5's brine and inject close to the bone. Should I let it sit in the fridge overnight or can I throw it on immediately after injecting?
Most of the time the brine is a large amount to keep the meat fully submerged so it can do its thing. Mine was 7 days in a x-large turkey brine bag which was in my cooler which was in my garage fridge. It needs to be cold.
I made the brine, cooled to room temp, injected and then submerged in the brine for the 7 days.
Small meats IE chickens and such can get away with an overnight brine. How big is the bambi ham?
I haven't seen it but I believe he said it was about a 12 pounder.
Quote from: DarqMan on October 06, 2010, 08:19:05 PM
I haven't seen it but I believe he said it was about a 12 pounder.
Go for 2-3 days and you should be fine but check on it. Deer does not have the fat like pork and the brine might start to break the meat down. If it looks like the meat is starting to tear, discolor or get flaky then take it out rinse with cold water (ya wanna do this anyways)
Sweet! Thanks for the advice Nepas.
Quote from: DarqMan on October 06, 2010, 08:28:42 PM
Sweet! Thanks for the advice Nepas.
Ningún problema mi amigo
Darq I will save you the hassle of searching for it. I think this is the one Nepas was talking about. I would go 10% with a venison ham.
The Brine/Pickle for Ham that I used is
5 quarts ice water (38-40*F)
1 pound of Salt (I use Kosher)
1 cup Powdered Dextrose
2/3 cup Insta Cure #1
The recipe calls for the ham to be injected 10% by weight. I used 15%. To do the math here is the formula and explanation of how to do it.
Pump injecting formula is generally this...
15% x Xoz = oz per pump
My ham is around 22 lb or 352 oz; being 16oz per pound.
This now gives me an easy plug in formula
.15 x 352oz =52.8oz needed for pumping
The injector I use holds 4oz at a time. Rounding off I get this...
52/4=13 or 52.8/4=13.2
So that means 13 full injections, or 13.2 if you wish to get technical, but the .2 isn't a problem