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Venison Ham (curing & smoking????)

My gun season is coming up this weekend and since I now have my Egg I'd like to maybe try doing a whole venison ham. I haven't a clue about the process & really need some help. Really would like to try it on a fresh cut this weekend, if my hunt is successful. Please help.
My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax

Comments

  • Richard FlRichard Fl Posts: 8,244

    Don't do venison very often as most of my local friends are fishermen, but here are a few ideas. wrappping with bacon helps keep them moist.

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    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

     

  • I did a semi-version of big bob gibson venison hind quarter lat nite. Google 'big bob gibson venison' and it should be one of first links to come up. It was pretty good.

    Little Rock, AR

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