GlockTalk.com
Home Forums Classifieds Blogs Today's Posts Search Social Groups



  
SIGN-UP
Notices

Glock Talk
Welcome To The Glock Talk Forums.

 
  
Reply
 
Thread Tools Display Modes
Old 02-21-2004, 17:30   #1
Sixgun_Symphony
NRA4EVR
 
Sixgun_Symphony's Avatar
 
Join Date: Apr 2002
Location: USA
Posts: 9,287
Smoked Deer Ham

Smoked Deer Ham:
1 deer ham, 8-10 lb
3 Tablespoons red pepper
1/2 cup salt
1/4 cup vinegar
4 Tablespoons pepper, black

Wash ham carefully and trim away fat or cartilage.
Make small slits in meat with sharp knife about 2 in.
apart and 1 in. deep, all over the roast. Make a paste
of the ingredients and stuff each cut slit with a
small teaspoon of seasoning paste. Rub remaining
seasoning over outside of roast. Seal tight in a
container and refrigerate for 24-to-48 hours, turning
over 2 or 3 times. When ready to cook, place on spit
over coals and smoke approximately 4-to-5 hours. When
done, wrap in foil and keep very warm till serving.


Another good recipe from Chris at the Smoke & Grill Yahoo discussion group.
Sixgun_Symphony is offline   Reply With Quote

 
  
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump




All times are GMT -6. The time now is 07:04.




Homepage
FAQ
Forums
Calendar
Advertise
Gallery
GT Wiki
GT Blogs
Social Groups
Classifieds


Users Currently Online: 615
174 Members
441 Guests

Most users ever online: 2,672
Aug 11, 2014 at 2:31