Deer Breakfast Ham

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Trapper John

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Joined
Mar 13, 1999
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Middle Tennessee
I took about a pound of venison roast, rubbed it with Cure #1 and brown sugar and let it cure for a week. Then I took it out, rinsed it off and let it sit in a mix of maple syrup and apple cider for a few hours. Then it got smoked on the grill for two hours with chunks of Jack Daniel's whiskey barrel smoldering for the smoke.

It's just screaming for biscuits.

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Just went into the fridge. Thirty-eight degrees according to the thermometer. At that temperature I give three days per inch. I've never had one come out undercured.
 
yummy, my husband Timin Tn makes the best biscuits ever, he has perfected them :grin: so we need to figure out some way to get the ham w/ the biscuits!

looks good!
 
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