Venison ham?

[pensrock]

Has anyone taken a hind quarter of venison and made a ham out of it? There are places around here that do that and its really good. I was wondering if anyone did it in a Bradley and can give a recipe and cooking/smoking instructions.

[Tenpoint5]

Pens,
I have one in the freezer that I plan on doing just that here in the next couple of weeks. I plan on doing the same thing that I did when I did the Home cured ham http://forum.bradleysmoker.com/index.php?topic=8442.0 and the Christmas Ham http://forum.bradleysmoker.com/index.php?topic=8799.0 Let me do some more searching. I know I sent the process to someone just wether I saved it or not and I will get it to you.

[Tenpoint5]

Greg Your in Luck!! I found it right away. Here is how I cure a fresh Ham. Like I said I am planning to do the exact same thing here in the next week or two.

Home Cured 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


Mix the brine in the bucket. Then after injecting and making sure to get in the shank and around all the bones in the ham. Submerge the ham in the bucket and refrigerate for 5-7 days. Place in stockinette and hang in smokehouse.

Smoking
Hang Ham in preheated smoker to 120* and hold for 12 Hours (Vent Full Open) then
Increase temp to 140* start smoke and smoke for 8 Hours (Vent at Half) then
Increase temp to 170* until IT of 142*         For a fully cooked ham, Hold until the IT reaches 152-155*

[Habanero Smoker]

I agree with 10.5, cure it like fresh ham. Here's a link to my recipe for ham, and for venison I would definitely use juniper berries. If it is less then 10 pounds, you may want to think about reducing the curing time by a day or so.

Smoked Cured Ham

[NePaSmoKer]

I agree with 10.5 also. You dont want the venison tasting like ham/pork.


nepas

[pensrock]

Cool, a friend of mine and his boss stopped to get some tips from me today, they went together and bought a Bradley Original. I spent a good hour with them and the one thing they wanted to try was venison ham. Thanks for the help.

[smokeitall]

There is a place up in WI that makes it and it is one of my favorite things.  I haven't had it in a couple years but I think I will give this a try also.  Shaved thin on the slicer with some kraut on a bun....yum.
SIA