Summer's in full swing. If you don't cook tons of ourdoor meals, you'll surely have regrets in a few short months. Decide now what you will be cookin' and get on with it!
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: How do I cook a venison ham?
Hey Smokey!
Love the barbecue'n website. I've had an interesting challenge presented to me.
My father was recently given a rather large venison ham. Knowing how much I enjoy smoking meat, he asked me to smoke it and bring it to Thanksgiving dinner. It's currently thawing in my fridge.
I have no experience cooking venison, so I wanted to ask: 1) How should I prepare the ham for cooking? 2) Approximately what internal temperature should I try to attain?
Thanksgiving is rapidly approaching, and I sure would appreciate whatever advice you could send my way.
Thanks much!
David Jett
Louisville, KY
Hi David,
Thanks for the kind words.
Click into "According to Smoky" at www.barbecuen.com and read the "Game Plan" for preparation of venison. Personally, I would bone it out, trimming the silver skin, then sprinkle with a mixture of 1 T. salt, 2 t. each garlic and onion powder, 1 t. each ground thyme, ground bay and black pepper. Rub it down good with lard or Crisco. Then roll it up and tie it with cotton twine and roast it at 350° on a rack over a shallow pan until it reaches 145° in the center. Let it sit for 10 minutes before slicing across the grain.
Have fun,
Smoky
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