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Venison Ham

greeneggonmyfacegreeneggonmyface Posts: 29
edited 5:57AM in EggHead Forum
I am interested in smoking a 15 pound bone-in venison ham (rear quarter, hock). For how long and at what temperature should this be cooked? Direct or indirect heat? What should the internal temp be when finished cooking? Any other hints, suggestions or information is welcomed! Thanks all... Lynnie
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