Smoked Deer Ham I Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Deer ham, 8-10 lb
3 tbsp: Red pepper,
1/2 cup: Salt,
1/4 cup: Vinegar,
4 tbsp: Pepper, black
Directions:
Wash ham carefully and trim away fat or cartilage. Make small slits
in meat with sharpe knife about 2 in. apart and 1 in. deep, all over
the roast. Make a paste of the ingredients and stuff each cut slit
with a small teaspoon of seasoning paste. Rub remaining seasoning
over outside of roast. Seal tight in a container and refrigerate for
24 - 48 hours, turning over 2 or 3 times. When ready to cook, place
on spit over coals and smoke approximately 4 - 5 hours. When done,
wrap in foil and keep very warm till serving.
Huggs Note: Electric skillet with hickory nut hulls make excellent
smoke generating stuff. Also green maple, bay.
Recipe date: 12/12/87
Source from luhu.jp
in meat with sharpe knife about 2 in. apart and 1 in. deep, all over
the roast. Make a paste of the ingredients and stuff each cut slit
with a small teaspoon of seasoning paste. Rub remaining seasoning
over outside of roast. Seal tight in a container and refrigerate for
24 - 48 hours, turning over 2 or 3 times. When ready to cook, place
on spit over coals and smoke approximately 4 - 5 hours. When done,
wrap in foil and keep very warm till serving.
Huggs Note: Electric skillet with hickory nut hulls make excellent
smoke generating stuff. Also green maple, bay.
Recipe date: 12/12/87
Source from luhu.jp
Tags
Wildgame