Smoked Venison ham

Discussion in 'Cooking Forum' started by The Other David, Apr 3, 2015.

  1. The Other David

    The Other David Elite Refuge Member

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    Substituting vension for lamb. This is pinched from the WaPo, 31 March 2015

    I haven't tried it yet but plan to do so with the next deer I take.

    David

    Recipe: The Grocery's Lamb Ham
    From the Washington Post March 31, 2015
    1 leg of lamb
    1 gallon water
    350 grams kosher salt
    300 grams brown sugar
    50 grams Insta Cure No. 1 (curing salt)
    10 grams crushed peppercorns
    One lemon, sliced
    2 sprigs rosemary
    10 grams fennel seed, crushed
    For rub
    2 tablespoons ground fennel seed
    2 tablespoons coriander seed
    Chili flake, big pinch
    Directions
    1. Dissolve sugar and salt in boiling water
    2. Cool to room temperature
    3. Add remaining ingredients and pour over deboned leg of lamb
    4. Cover, refrigerate and brine for 6 days
    5. Pull out and let dry in cooler for two days
    6. Coat with a mixture of ground fennel seed (2t), coriander seed (2t) and chili flake (big pinch)
    7. Roast tie or put in bag
    8. Smoke at about 200-225 degrees until internal hits about 150 degrees (about five to six hours)
    9. Cool
     
  2. D Stimac

    D Stimac Moderator Moderator

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  3. BirdJ

    BirdJ Elite Refuge Member

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    Pierre, SD.
    Here's a quick one you can use on deer or antelope roast or a hind quarters. This is what we use for our prime rib roast!

    In a backing pan, add a half cup of soy sauce and coffee. Rub with Lawry's seasoned salt, garlic powder, ground Rosemary to taste and 4 Bay leaves on top. Cover with plastic wrap and let sit over night or longer if you prefer! Remove Bay leaves before backing. Bake at 275 uncovered until MR to Med. MAX!
     

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