How To Smoke Venison Ham Food
SMOKED VENISON ROAST
Posting on request....haven't tried it but not for lack of trying, the beasties elude me. According to the recipe I have, this is best water-smoked because it stays juicier and that it tastes really good sliced paper-thin and served cold. Let me know how it turns out!
Provided by Hey Jude
Categories Deer
Time 6h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper.
- Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
- Place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker.
- Test internal temperature, it should be at 130-135 degrees.
- Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
- Serve hot with gravy or refrigerate and serve cold.
- Venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed.
Nutrition Facts : Calories 628.7, Fat 36.5, SaturatedFat 8.8, Cholesterol 74.3, Sodium 356.8, Carbohydrate 4, Fiber 0.1, Sugar 0.2, Protein 65.6
SMOKED DEER HAM
This recipe comes from "Best of the Best From the Great Plains Cookbook". I'm publishing it in honor of one of Zaar's members who, sadly, has a disability making her incapable of appreciating venison. How this occurred is open to debate, as she was originally a Minnesota girl and should not be suffering so. The opinion among some is that it is a side effect of a unique, spiritual, liquid fast that she assiduously practices. It is my hope that this recipe will cure her affliction. (The long preparation and cooking times are for marinating and smoking the ham. Despite the joking description, this really is pretty good.)
Provided by Vina7737
Categories Deer
Time 22h
Yield 1 ham
Number Of Ingredients 8
Steps:
- Mix together all ingredients, except venison.
- Place venison in a large container with a tight fitting lid (or use self-stick cling film).
- Poke holes with a narrow bladed knife throughout the meat and cover with the mixture of remaining ingredients.
- Cover well, refrigerate, and marinate at least 10 hours.
- Put on smoker and allow to smoke for 6 hours.
- Turn over and smoke for at least another 4 hours and up to 6 hours.
Nutrition Facts : Calories 1689.8, Fat 160, SaturatedFat 69.1, Cholesterol 244, Sodium 12873.8, Carbohydrate 74.6, Fiber 5.3, Sugar 40.9, Protein 4.7
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- Mix the salt and sugar together and massage the mixture into every part of the venison. Do this over some sort of tub or container - a baking sheet works well - so you don't lose any. Put everything, including any stray cure mixture, into a large plastic bag or container that will just about hold the venison. Let this sit in the fridge anywhere from a week to 10 days. Turn the meat over once a day.
- Rinse off the meat and pat it dry. If you want, you can set the venison on a rack uncovered in the fridge for a day before smoking.
- Smoke the meat slow and low - I prefer somewhere between 175F and 200F - with an internal probe thermometer stuck in the thickest part of the venison. Do not let the probe hit bone. Smoke for between 2 and 5 hours, or until it hits an internal temperature of no lower than 120F and no higher than 140F. I prefer about 130F.
- Let the smoked venison sit on the cutting board 10 minutes before slicing and serving. It will keep a week in the fridge and freezes well.
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