Long overdue

Discussion in 'Wild Game' started by oldjarhead, Feb 25, 2016.

  1. When I was an active hunter, I tried to find ways to cook venison without processing everything. Habit was, keep the backstrap and tenderloin, process everything else. Then I smoked a deer ham... and it was delicious. Fast forward a dozen years or so, and a friend at work shares some venison with me. I decide to smoke the ham and shoulder, just like years ago, even the same smoker. I had a scare when the smoker heated up to 300 degrees, something that I have never had a problem with, but the ham turned out ok - I haven't cut the shoulder yet. Oh, I guess that I should mention that the ham is deboned, with a lot of the grissel and the gland removed. It is rolled up with Conecuh sausage inside and wrapped with a bacon weave. I've eaten way too much of the ham, and it was long overdue!




     
  2. mowin

    mowin Master of the Pit

    Well, yaaahhhaaa. Everything's better with bacon.

    Looks good from the outside, but how about the money shot?
     
  3. I actually didn't take a shot of that. I wish that I had. As you can imagine, with the cooker getting hot, the outside was a little more done than I'd like, and the center was medium rare to medium… not what I wanted, but I sure enjoyed it. I cut it thin, sausage bacon and all, put it in the slow cooker with a bottle of Guinness for an hour…
     
  4. mowin

    mowin Master of the Pit

    Well, that sounds good also...
     

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