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Cooking a venison shoulder and rear ham

Buddy of mine wanted to know if I wanted any meat from a deer he harvested.  I said, "of course, bring me what you want".  So he gave me a front shoulder and rear ham.  Thought this would be perfect for a slow cook with some smoke. 

Some thoughts of how I would cook is the following:

- Put a good rub on
- 1.5-2hrs per pound
- Cook till around 180° @ 250-275°
- Drip pan with apple juice and water on top of plate setter
- Misting apple juice on the meat while cooking to avoid excessive drying
- You think injecting the meat with some type of fat (like real butter) could help with not drying the meat? 

Hopefully the meat will not turn out like shoe leather.  I have braised venison before but never like this. 

Would like to know others thoughts on this. 


Thanks,

Matthew
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Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
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Comments

  • I always layer it with bacon. To keep it from drying out.
    Large BGE
  • Mudnut said:

    I always layer it with bacon. To keep it from drying out.

    Little Rock, AR

  • tarheelmatttarheelmatt Posts: 7,466
    Great tip there.  I didn't really think of that. 
    Thanks,

    Matthew
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    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
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  • Post pictures if that shoulder turns out good.

  • You might want to lard it if going that high.

    Steve 

    Caledon, ON

     

  • tarheelmatttarheelmatt Posts: 7,466
    You might want to lard it if going that high.
    Going that high from a internal meat temp or dome/grate temp?
    Thanks,

    Matthew
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    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
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  • tarheelmatttarheelmatt Posts: 7,466
    RandallB said:

    Post pictures if that shoulder turns out good.

    I will definitely take pictures and document... Good or bad :)
    Thanks,

    Matthew
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    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
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    Facebook
    My Photography Site
  • Matt - my neighbor just brought two shoulders over. How did yours turn out?
    Large BGE and Medium BGE-- Greensboro!


  • You might want to lard it if going that high.
    Going that high from a internal meat temp or dome/grate temp?
    Prolly too late, I meant meat.

    Steve 

    Caledon, ON

     

  • Richard FlRichard Fl Posts: 8,125

    Don't do them very often as my venison source is hit or miss.

    Hope these help!

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=650437&catid=1

    Venison, Ham, Richard Fl

    INGREDIENTS:
    1 1 1/2 Lbs Venison, Boneless Ham
    Italian Salad Dressing
    Garlic

    Preparation

    1. Marinated overnight in Italian Salad Dressing. Took out 1 hour before cooking and sprinkled garlic powder over the meat.

    Cooking

    1. BGE 350°F indirect, handful cherry wood chips. Cooked 1 hour 10 minutes for 150°F internal. Let rest for 10 minutes..

    Recipe Type: Main Dish, Meat

    Source
    Source: BGE Forum, Richard Fl, 2007/04/30

     

  • Matt is AWOL after duke beat Miami and unc lost in basketball.. Understandable. My chef buddy said literally to cut slits and insert fat?
    Large BGE and Medium BGE-- Greensboro!


  • tarheelmatttarheelmatt Posts: 7,466
    Matt - my neighbor just brought two shoulders over. How did yours turn out?
    They are still on ice.  I have not had a chance to cook them yet.  Looks like I will be freezing them now.  
    Thanks,

    Matthew
    ---------------------------------------------------------------------
    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
    ----------------------------------------------------------------------

    Facebook
    My Photography Site
  • tarheelmatttarheelmatt Posts: 7,466
    Matt is AWOL after duke beat Miami and unc lost in basketball.. Understandable. My chef buddy said literally to cut slits and insert fat?
    Haha.. I love my team!  

    Never thought about that inserting fat.  Great idea.  
    Thanks,

    Matthew
    ---------------------------------------------------------------------
    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
    ----------------------------------------------------------------------

    Facebook
    My Photography Site
  • tarheelmatttarheelmatt Posts: 7,466

    Don't do them very often as my venison source is hit or miss.

    Hope these help!

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=650437&catid=1

    Venison, Ham, Richard Fl

    INGREDIENTS:
    1 1 1/2 Lbs Venison, Boneless Ham
    Italian Salad Dressing
    Garlic

    Preparation

    1. Marinated overnight in Italian Salad Dressing. Took out 1 hour before cooking and sprinkled garlic powder over the meat.

    Cooking

    1. BGE 350°F indirect, handful cherry wood chips. Cooked 1 hour 10 minutes for 150°F internal. Let rest for 10 minutes..

    Recipe Type: Main Dish, Meat

    Source
    Source: BGE Forum, Richard Fl, 2007/04/30

     

    Looks great, Richard!  Thank you for the information I will definitely use this as reference when I cook it.  

    Got a little busy this weekend and didn't have a chance to cook the deer.  
    Thanks,

    Matthew
    ---------------------------------------------------------------------
    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
    ----------------------------------------------------------------------

    Facebook
    My Photography Site
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