WebPreheat your pellet grill to 180 degrees. While preheating, remove the venison from the brine and let it air dry on a plate. Once the grill is preheated, smoke the venison roast for an hour and a half. Then, crank … WebPlace your ham in the plastic container that you’ll be using to cure it. On a stove, heat up the water with the salt, sugar, molasses, and ground clove, just until the salt and sugars have dissolved. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch.

Cured and Smoked Deer Ham - Smoking Meat Forums

WebBest used to cure hams, bacon and smaller cuts of meat, dry curing involves applying the cure mix directly on the meat. After the application, place meat into a plastic food storage bag and tightly seal. From there, put your meat in the refrigerator and let the curing process take place. After curing, remove excess salt by rinsing your meat. WebMar 6, 2013 · Next, the ham needed to cure in the fridge for at least two weeks. For this step, it's important not to let the ham rest in its own juices. Solution: Skewer the ham using two … grounds ungrounded

Cured and Smoked Deer Ham Smoking Meat Forums - The Best

WebOct 27, 2015 · Yes, you can cure venison hams in the same fashion that you cure pork hams I have actually produced a few videos on topics exactly like this one. I have videos that show the detailed processing of bone in Venison hams, boneless venison hams and Canadian Bacon made from the back straps. WebPrepare smoker; set the temperature to reach 175°F–195°F. Remove ham from bag, place in a roasting pan, and smoke until the center reaches 120°F (about 3–4 hours for a boneless … WebIn two gallons of water. Let boil for 10 minutes then chill to 38 degrees. Buy a meat basting syringe and inject the chilled brine through out the meat. Submerge the ham in the brine, be sure to use a plastic, non metal … filmaffinity milla 22