Michigan Venison Hams

R

Richtee

Is lookin for wood to cook with.
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Location
Oakland Co., MI
Just before hitting the smoke. Cured with Cure #1 injection at 175 PPM, and added TQ dry cure adjusted for the injected nitrite.

The "small" one...about 3.5 lbs..is the "football" out of a hind. The larger is the rest, deboned and meat glued...tied for support. That's about 7 pounds.

Talk about a HUGE hind! Big ole doe..the hind I estimated at 20 pounds total. Got an additional 5 or so sausage fodder outta the thing.

Anyway the football's gonna be a hot coppa style... crushed red, Smitty's, some Mad Hunky GP rub CBP. The larger one's my standard brown sugar/garlic/onion mix.

Should have no trouble with keeping temps down today. it's 7°F right now :eek:

0124131125.jpg
 
Looks and sounds great Rich!!
Good to see ya too! :-D
 
Nice! Please post more often with pr0n like that!!! Could you please post some finished and sliced pics as well?
 
MisterChrister said:
Nice! Please post more often with pr0n like that!!! Could you please post some finished and sliced pics as well?
Click to expand...

Will do, Sir... altho..they are a contract job. I prolly likely will take Chef's prerogative and slice a hunk offa the hot ham... :razz:

Estimated cost... $50 total. Cheap..I know. But he's also my mechanic ;{)
 
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