Deer ham?

Discussion in 'Wild Game' started by rio_grande, Nov 2, 2010.

  1. rio_grande

    rio_grande Smoking Fanatic

    I killed a small deer this weekend and want to smoke hams. Anyone have any experience with these?
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Jeff I usually just use salt, pepper, and garlic then smoke to rare or med. sometimes I drape bacon over it other times I don't. If its small enough you may consider marinading it
    Last edited: Nov 3, 2010
  3. rio_grande

    rio_grande Smoking Fanatic

    Ok Jerry,, Gonna try it see what happens..

  4. bearcarver

    bearcarver Smoking Guru OTBS Member


    The next deer "Hams" I get are going to be cured & smoked just like I did the "dried Beef" in my Signature below. My son said he's going to get me a couple of hind quarters, so we'll see.

    If you aren't into curing, then I would say that method Piney gave you sounds real good!

  5. Jeff, I just smoked 7 roasts that come from a couple of hind quarters.  After deboning the roasts I left them on ice for 4 days draining the water every day and adding ice.  I then brined them for 24 hrs. (experimented with 3 different recipes..all were good) and smoked to 145 IT.  Best venison I have done .
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    We grind ours up into burger or make it into sausage.
  7. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    By the way Jeff congrats on the deer hunting success.
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Ya Ya YA for Jeff he killed a deer. Ya Ya he killed a deer. Now I would do just like jerry said alittle salt and pepper and then drape some bacon over it. You'll be loving life. If you want you could soak it in some butter milk or Italian dressing is an old trick I used alot.
  9. tprice

    tprice Fire Starter

    Also took a small doe just for some smoking, got to small hams now in the freezer.

    Last time I did a ham I covered it with bacon and smoked it and turned out well but

    that has been several years ago.

    Looking to do one of these hams this weekend, how long do I need to smoke it and at what temp

    Also what should the internal temp be as well
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Personally I would take it anywhere from 135˚ to 145˚ internal.

    Time depends on size of meat. I would go by internal temp.

  11. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    I killed a small WT buck this weekend, my plans are to make pastrami out of the entire back. The backstraps are going to become canadian bacon. I haven't made the CB yet and will start a thread shortly.

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