Matt & Terri wrote:

> Greetings all.
>
> Now that the "Redneck Ramadan" has started (deer season), I have several
> guys at the fire station asking me to smoke deer hams for them. Since I've
> never smoked venison before, I thought I'd ask the experts for advice.
>
> I am planning to smoke this on my brand new WSM! It was my present for
> letting my Bride of 14 years buy a new house. I know it seems a bit uneven,
> but what the heck. I get to live there also.
>
> Anyway, I have checked the FAQ's and found that it did not get a good
> review. I have a couple of good rubs in mind. One question I do have is
> should I brine the meat beforehand?
>
> One of the guys at another station used to lay strips of bacon on his deer
> hams before smoking. I seemed to keep the meat moist. Since he retired, I no
> longer have access to his method.

Have you considered making sausage? That's my preferred method for
venison. It smokes up really well too.

--
Reg email: RegForte (at) (that free MS email service) (dot) com