|GD Member Smokey Joe’s Venison||
Recipe Type: Main
Cook time: 11 hours
Total time: 11 hours
Not bragging for myself but for Grill Dome. Several told that this is the best deer they had ever eaten. They particularly loved how it was seasoned and several said they could taste no wildness at all. I’m not a venison lover so to me it was a little dry. Next time I might try injecting some oil or fat if I’m asked to do it again.
- 1 (15 lb) deer ham
- 1-2 Cup Kosher Salt (For brine: 1 Cup/Gal Water)
- 1-2 Gallon Filtered Water (For brine: Make enough to immerse the meat completely)
- 1-2 Gallon Whole Milk (Use enough to immerse the meat completely)
- 1 Batch Smokey Joes Hot Venison Paste
- If anyone wants to know, I put slits in the meat to allow the brine, milk, and seasoning to be able to penetrate easier. I soaked it in a salt water brine for about 5 hours then I soaked it in milk for 5 hours.
- Because my paste turned out thinner than I was thinking I ended up using a large spoon to cover the ham and fill in the slits with the mixture. When I took it out of the milk, I did not wash the milk off thinking that it might help hold the seasonings to the meat. I’m not sure what the ham weighed probably 15 lbs.
- I cooked it indirect over fire bricks at 225 for 11 hours. The outside was crusty and the inside was great.
Recipe Submitted by: Smokey Joe (Grill Dome Community Member)
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