Deer Ham

[Bassman]

Well, this is the deer ham we were talking about a couple of weeks ago. Tracey boned out the leg but by the time I finished trimming all the silver skin, fat and sinew out of it, it was in three pieces. It has been curing for the last 15 days so I'm sure it got cured all the way through. I had pics of the whole process, but somehow most got deleted from the camera because I thought I had them uploaded to Photobucket already. Sure is a bitch getting old and forgetful. Anyway, here are some pics of what got done today.

My wife helped me get them netted up and ready for the smoker.


Here they are hanging in the smoker (gave me a chance to use my sausage racks).


This one was done first, so decided to slice off a few and give it a try. Doesn't taste much like ham, but I'll be making sandwiches out of it.


Here's the other two finally done. Took over 10 hours in the smoker.


Thanks for checking out my leg-o-deer.

[Fishawn]

Outstanding Keith .... What flavor of wood did you use?

[Bassman]

Outstanding Keith .... What flavor of wood did you use?

Forgot to mention that, Scott. I did several hours of just cherry. Didn't want a heavy smoke, just a light touch and it worked perfectly.

[Fishawn]

I bet those are awesome..... if I had em.... Netting looks slick also

[WALLE]

Hot damn, Keith! I've been waiting... well 15 days for this post!

I know they smelled damn good today around noon and those sliced shots look damn good!

Damn! Good job, I'll bet they make a killer sammie.

I'll vouch for ya on part of the pictures - somebody did a good job be-boning that bad boy...

[Richtee]

Not to bust yer "ham" sir, beautiful!- but see that brown area there? The cure din't make it there. Probably not enough cure time... no harm, no foul. Just saying.

I'd like mine- thin slices on toasted Italian bread with provalone, please!

[Bassman]

Hot damn, Keith! I've been waiting... well 15 days for this post!

I know they smelled damn good today around noon and those sliced shots look damn good!

Damn! Good job, I'll bet they make a killer sammie.

I'll vouch for ya on part of the pictures - somebody did a good job be-boning that bad boy...

And after all the work you did arranging the deboned parts for a picture. Anyway, I saved you that fat one on the left. I'll have to check with Erain again on what cut that is.

[WALLE]

And after all the work you did arranging the deboned parts for a picture. Anyway, I saved you that fat one on the left. I'll have to check with Erain again on what cut that is.

Let me worry about working with Erain... you just get that hunk-a-O-ham in the freezer with my name on it! I'll be back in town on Friday...

[Abelman]

Keith, now that is some fine looking food!!

[Meat Hunter]

Keith, those look absolutely amazing brother
So they don't taste like ham, oh well. I bet they taste BETTER

[Bassman]

Not to bust yer "ham" sir, beautiful!- but see that brown area there? The cure din't make it there. Probably not enough cure time... no harm, no foul. Just saying.

I'd like mine- thin slices on toasted Italian bread with provalone, please!

You're right, Rich. I did notice the spot, but ate it anyway. I should have wet cured it right from the start. As far as the thin slices go, here ya are.





My wife says it should be good as egg McMuffins.

[Richtee]

My wife says it should be good as egg McMuffins.

Hey what the li'l lsdy wants she gets!
I'm thinking a nice hard roll split, and a light beef gravy for a sammy ;{)

[Bassman]

Hey what the li'l lsdy wants she gets!
I'm thinking a nice hard roll split, and a light beef gravy for a sammy ;{)

I'm with you on that one. As far as McMuffins, I have my hot Italian sausage for that.

[sweet_magnolia]

Nice, Keith!

[ALX]

Very nice Keith and purty........