Venison Maple Ham

[Pic-N-Stick]

Just got done with a batch of smoked venison ham.  I used several top round roasts, along with one tiny, deboned ham.  Pumped and into the brine for 4 days.



Then into the Bradley for a couple hours at 120 with no smoke, followed by 3 hrs at 140 using Hickory and Apple.  Bumped up the temp to 180 for a couple hours.  Last 2 hours were in foil pans, covered with temp at 190.  Internal temp was 152.





Some was shaved for lunchmeat, and the rest was thick sliced for dinner ham steaks or cubing in other recipes.

[oldsmoker]

Looks great and moist. Will have to give a try if I get a deer.

[Tenpoint5]

Looks really good.  When I did mine it really sucked up the salt. Not always a bad thing. Had a hammy dried chipped beef flavor