Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

3 venison ham 8-10 lbs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    3 venison ham 8-10 lbs

    My buddy just got back from harvesting 3 deer. He loved my Turkey soooo much that he wanted to smoke all 3 venison hams ( Rear quarter) all are trimmed up. I have never done this and it isn't mentioned on any previous threads. I have the Amazing Ribs food Temp guide but it doesn't address big pieces of game food. First should I smoke it or just use indirect heat ? If smoking what wood would be nice...need all the help you brain-trusts can offer...Thank you

    #2
    Originally posted by Florida cracker View Post
    My buddy just got back from harvesting 3 deer. He loved my Turkey soooo much that he wanted to smoke all 3 venison hams ( Rear quarter) all are trimmed up. I have never done this and it isn't mentioned on any previous threads. I have the Amazing Ribs food Temp guide but it doesn't address big pieces of game food. First should I smoke it or just use indirect heat ? If smoking what wood would be nice...need all the help you brain-trusts can offer...Thank you
    I can say this, treat venison like beef, not pork. So, a good wood for beef IMO is oak, pecan, or apple. Smoke it indirectly, but keep the smoke subtle, beef & venison do better (IMO) with subtle smoke, as opposed to pork which can take all you can throw at it since it's inherently more neutral flavored. If you want a medium rare & juicy venison quarter, shoot for an IT of 135. If you want pulled venison, pulled pork style, take it slowly up to 203ish and then hold wrapped in foil for an hour or two, then shred it.

    Comment


      #3
      Hard to say. We always had ours cut into steaks for grilling to medium-rare. Although some get well-done with bacon wrapped around them.

      Venison is very lean and very dry. Like Huskee said, indirect and low and slow.

      Don't be shy about wrapping bacon around them dudes.

      Comment


        #4
        Yeah, it's lean so I find that low and slow is really nice for the backstraps but everything else gets cooked medium rare. The worse thing you can do is overcook it because it gets tough and gamey tasting. I like indirect heat. YMMV.

        Comment


          #5
          Should I go with a rub or just the bacon wrap

          Comment


            #6
            Venison doesn't have near the fat content of pork or beef so be careful about over cooking. Personally, I wouldn't cook it past medium but would aim for medium rare (135). I would not cook it like a pork butt and pull it because there's very little internal fat marbling so there's nothing internal to break down and make it juicy so beware about it drying out unless you gob the sause on it. I would cook it more like a roast and use bacon over the top as Jerod suggests. We cut our hams into steaks about 1" or a little more. We roast the front shoulders, not the hams. Good luck!

            Comment


              #7
              All these comments have good info, I just started dabbling in wild game and I'm not a Hunter, All I had ever made from venison was great jerky. I found this great site for info on most all game meat. http://www.brokenarrowranch.com/ I ordered some from them and just made my first stew today and it's awesome, My next project is to do a wild boar leg. Check them out for great tips and recipes for wild game.

              Comment


                #8
                Would you use coke a cola to brine or it?

                Comment


                  #9
                  Above caveats about smoking big venison roasts are dead on!!! Research some of comments on the difficulties in trying to do beef rounds and they all apply to venison rounds... IN SPADES!!! Lots of really good stuff to do with the meat from a venison leg from cutlets to pot roast but not that much of it involves smoking... If you have to grill/smoke it do it like Baltimore pit beef, slice thin for sandwiches. Medium rare at the most!!! Check out https://honest-food.net/wild-game/venison-recipes/ Enjoy!

                  Comment


                    #10
                    Thank you. I did just that and it turned out excellent.

                    Comment

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes
                    Rubs Promo

                    Spotlight

                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                    Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                    Click here to read our detailed review and to order


                    Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                    Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                    With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                    Click here to read our detailed†review


                    Grilla Pellet Smoker proves good things come in small packages

                    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                    Click here for our review on this unique smoker

                     

                    Comprehensive Temperature Magnet With 80+ Important Temps

                    Amazingribs.com temperature magnet
                    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                    Click here to order.


                    Groundbreaking Hybrid Thermometer!

                    Thermapen One Instant Read Thermometer

                    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                    Click here to read our comprehensive Platinum Medal review


                    The Cool Kettle With The Hinged Hood We Always Wanted


                    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                    Click here for more about what makes this grill special


                    GrillGrates Take Gas Grills To The Infrared†Zone


                    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                    Click here for more about what makes these grates so special