‘A brine smoked ham that will make your pig jealous… Submitted by Vince F.
’20 lbs boned venison hind quarter
-3 tablespoons pickling spice
– 3 Cups brown sugar
– 3 Cups salt
– 8 Tablespoons Prague Powder #1
– 4 cloves garlic
– Steak rub
– Two gallons of water
– 1 Cup BBQ sauce
– 2 Tablespoons brown sugar
– 1/2 Cup peach schnapps
– 1/4 Cup jalapeno juice
Bring to a boil – 3 Tablespoons pickling spice, 3 Cups brown sugar, 3 Cups salt, 8 Tablespoons Prague Powder #1, 4 cloves garlic , and your favorite steak rub. In two gallons of water. Let boil for 10 minutes then chill to 38 degrees.
Buy a meat basting syringe and inject the chilled brine through out the meat.
Submerge the ham in the brine, be sure to use a plastic, non metal container, and refrigerate for 10 days making sure the meat is fully covered.
Now your ready for smoking!
Slow smoke for about 4 hours, at 140 to 200 degrees. When the internal temp nears 140 begin to add the finishing glaze. Brush the glaze on the meat, repeat several times until internal temp is 155 degrees.