Smoked antelope ham

[np307]

Put it on the smoker this morning. Brined it over the last few days. First time I've tried this, hoping it comes out edible.

 

[np307]

About 4 hours in. Moving a little fast, already past 130 degrees. Letting the smoker drop a little to hopefully prolong the cook a little. Looking good though.

 

[Carl 9.3x62]

Yum! I did and antelope shoulder last year. Turned out better than expected.

 

[Deleted member 38069]

What was your brine of choice?

 

[np307]

What was your brine of choice?

Just a basic salt, brown sugar, nitrite, water brine with a few pickling spices.

 

[JDH]

I've done it once with whitetail and it turned out pretty good. Just followed the Hank Shaw recipe below.
Smoked Venison

 

[duckhunt]

Looks really good. Let us know how it turns out.

 

[np307]

I'm calling this a resounding success. One of the best things I've done with wild game. This was a young antelope, so that could contribute to part of it, but this is incredibly tender and juicy. Great brine penetration too. All pink with no grey. I'll definitely be doing this again.

 

[Carl 9.3x62]

Looks great!

 

[noharleyyet]

Good job...looks delicious.

 

[Brittany Chukarman]

Did you inject the brine or just soak?

 

[Trial153]

Great work..looks excellent.
Next time try boning it out and netting it. You be able to make it into more uniform size and it will allow you to control the temperature easier.

 

[np307]

Did you inject the brine or just soak?

Injected initially and then again after 24 hours.

 

[np307]

Great work..looks excellent.
Next time try boning it out and netting it. You be able to make it into more uniform size and it will allow you to control the temperature easier.

If the shank and femur make a pot of beans as well as a ham hock, then I'll keep it bone in next time. If not, I'll try it deboned.