Deer Ham Internal Temp

Discussion in 'Wild Game' started by who24, Dec 13, 2009.

  1. who24

    who24 Newbie

    Could someone tell me what the internal temp of a deer ham needs to be when I pull it from the smoker?? Also, I've got this deer ham smoking (on bottom rack of brinkman vertical) with a 8 lb. pork butt (on top rack). I'm planning on smoking roughly 12 hours so that the pork will be finished. Do i need to pull the venison off before the 12 hours or will it be fine if I keep it on there so I can pull everything at once. The deer ham is about 6 lbs.

    Thanks
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I drape bacon on the venison hams then smoke them to 140 internal to keep from drying them out to me nothing is worse than over cooked venison. When you get done eating the venison take whats left and slice it super thin it makes great sandwiches
     
  3. 150 is what i shoot for med. to med.rare. i would put deer on top rack. deer cooks vary fast compared to beef or pork. hopes this helps.
     
  4. who24

    who24 Newbie

    Thanks a lot. Things are coming along good
     
  5. oneshot

    oneshot Master of the Pit SMF Premier Member

    I'm hungry!!!! Where's the Qview???? [​IMG][​IMG]
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I was going to ask about the Qview but I thinks it's broke. I'm really glad to hear that everything is going good.
     

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