I boned out the ham and removed the lymph node.
Then in a large tub I brined the meat.
Brine Recipe:
1 gal water
1 cup Kosher Salt
1 cup sugar
1 cup brown sugar
1 tbsp #1 cure
Mix all ingredients together until dissolved. Place ham in brine and weight down with a Baggie filled with water so meat stay fully submerged.
Place in refrigerator.
After two days I pulled it out of the brine. ( it can be left in the brine for as long as 14 days if you want a taste and consistency of pork ham or so I've been told. )
Patted meat dry and injected with Tony's Roasted Garlic & Herb marinade.
Dusted with Saltlick Dry Rub.
Put sliced onion and Adouille sausage on the inside.
Rolled the meat up and tied it to stay closed and covered in Saltlick Dry Rub and injected with more Tony's.
Latticed in bacon (of course) and pinned with toothpicks.
Smoked it using mesquite wood at 225 degrees until it reached 155 degrees internal temp. This took about 9 hours. It was a cold windy day so it might have gone quicker if it would have been a nicer day.
End result was some of the best deer I've eaten. Moist and tender.
This will now be a yearly tradition at my house.
Mighty fine eats.
The next one I do I think I'll rub the inside with garlic paste and Italian herbs.
Then in a large tub I brined the meat.
Brine Recipe:
1 gal water
1 cup Kosher Salt
1 cup sugar
1 cup brown sugar
1 tbsp #1 cure
Mix all ingredients together until dissolved. Place ham in brine and weight down with a Baggie filled with water so meat stay fully submerged.
Place in refrigerator.
After two days I pulled it out of the brine. ( it can be left in the brine for as long as 14 days if you want a taste and consistency of pork ham or so I've been told. )
Patted meat dry and injected with Tony's Roasted Garlic & Herb marinade.
Dusted with Saltlick Dry Rub.
Put sliced onion and Adouille sausage on the inside.
Rolled the meat up and tied it to stay closed and covered in Saltlick Dry Rub and injected with more Tony's.
Latticed in bacon (of course) and pinned with toothpicks.
Smoked it using mesquite wood at 225 degrees until it reached 155 degrees internal temp. This took about 9 hours. It was a cold windy day so it might have gone quicker if it would have been a nicer day.
End result was some of the best deer I've eaten. Moist and tender.
This will now be a yearly tradition at my house.
Mighty fine eats.
The next one I do I think I'll rub the inside with garlic paste and Italian herbs.
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