venison ham

glenn

Finaly I got to try venison from my egg
if I new how I would post a picture
It was about 7 puonds
first I took my trusty cafish skinner pliers and removed all the membrane that cover most of the meat, dusted it down real heavy with my favorite home made dry rub.
slathered it with mustard, then dusted with dry rub again
wrapped the whole thing in thick sliced bacon and put it on a v rack.
fired humpty up to a stable 350 then threw in 1 fist size chunk of oak.
I set up the plate setter inverted (legs up) with a drip pan with a can of icehouse poured in just because I thought I needed some extra moisture in the cook.
the gate was then put on top of the plate setter and the v-rack on the grate.
cooked at 350 dome until internal hit 145 (took about 2 hours)
It turned out great, very tender with no gamey taste at all
thanks to those who helped me as I had never tried venison before.
thanx again Glenn

Dave's Not Here

Glenn,
That sounds good.[p]I'm trying my first venison today in the Atlanta rain. 7 1/2 pounds of jerky in GFW's marinade, that went on at 9 AM. Right now it's just in a big pile. In an hour or so, I'll spread it out in flat layers. Should be done around 7-9 tonight.
Dave

[ul][li]Venison Jerky at 9 AM[/ul]

Wise One

Glenn, I did a venison ham at Eggtoberfest. I deboned it and then spread it out and stuffed with spinach and feta cheese. Cooked it direct for just a few minutes and then cooked indirect at 350-375 for about an hour. I sliced it and it was gone in about 5 minutes. It really was good. Like you say - no gamey taste at all.

Unknown

Glenn,
Congratulations! A thought for future wild game/birds/fish of any kind -- I usually start with LL Bean's "Wild Game and Fish Cookbook". It's a great source of ideas for recipes and also has great explanations of how to "process" your cuts.