Smoked Deer Ham Recipes
SMOKED DEER HAM
This recipe comes from "Best of the Best From the Great Plains Cookbook". I'm publishing it in honor of one of Zaar's members who, sadly, has a disability making her incapable of appreciating venison. How this occurred is open to debate, as she was originally a Minnesota girl and should not be suffering so. The opinion among some is that it is a side effect of a unique, spiritual, liquid fast that she assiduously practices. It is my hope that this recipe will cure her affliction. (The long preparation and cooking times are for marinating and smoking the ham. Despite the joking description, this really is pretty good.)
Provided by Vina7737
Categories Deer
Time 22h
Yield 1 ham
Number Of Ingredients 8
Steps:
- Mix together all ingredients, except venison.
- Place venison in a large container with a tight fitting lid (or use self-stick cling film).
- Poke holes with a narrow bladed knife throughout the meat and cover with the mixture of remaining ingredients.
- Cover well, refrigerate, and marinate at least 10 hours.
- Put on smoker and allow to smoke for 6 hours.
- Turn over and smoke for at least another 4 hours and up to 6 hours.
Nutrition Facts : Calories 1689.8, Fat 160, SaturatedFat 69.1, Cholesterol 244, Sodium 12873.8, Carbohydrate 74.6, Fiber 5.3, Sugar 40.9, Protein 4.7
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- Mix the salt and sugar together and massage the mixture into every part of the venison. Do this over some sort of tub or container - a baking sheet works well - so you don't lose any. Put everything, including any stray cure mixture, into a large plastic bag or container that will just about hold the venison. Let this sit in the fridge anywhere from a week to 10 days. Turn the meat over once a day.
- Rinse off the meat and pat it dry. If you want, you can set the venison on a rack uncovered in the fridge for a day before smoking.
- Smoke the meat slow and low - I prefer somewhere between 175F and 200F - with an internal probe thermometer stuck in the thickest part of the venison. Do not let the probe hit bone. Smoke for between 2 and 5 hours, or until it hits an internal temperature of no lower than 120F and no higher than 140F. I prefer about 130F.
- Let the smoked venison sit on the cutting board 10 minutes before slicing and serving. It will keep a week in the fridge and freezes well.
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