MeatEater Recipe: Smoked Ham

Using hindquarters from small and medium-sized big game animals like whitetail deer, black bear, or wild pigs, the bring and smoking process used in this recipe transforms wild game into a classic country ham.
For more information on recipes like this, get your hands on the new MeatEater Fish and Game Cookbook here: bit.ly/2ILhiNi

[@pattoj6211]

It’s 5 am and my mouth is watering for this hearty food you’ve just posted 🤤🤤🤤

[@patriot1303]

Same

[@genslug]

another tip, let the leg dry overnight to form the pelicule. this lets the smoke adhere to the meat. otherwise, great vid as always.

[@elcapitan9141]

Jason Dixon looks to me like he did, He didn’t mention it though, thanks for the tip.

[@9thchild358]

You mean after he rinses and dries off the brine correct?

[@whiteyfisk9769]

​@@9thchild358no, dry it out while its sitting in the wet brine Freaking idiot

[@jamesward479]

Do you remove the gland in the ham before or after the process?

[@TheWoodedBeardsman]

Send me a cookbook, love this show.

[@jacob11b]

The Wooded Beardsman buy one ? Lol

[@VeganV5912]

The Wooded Beardsman . Pigs have tapeworms 🤢🤢🤢🤮🤮🤮🤮, crosses over The blood barrier 🧠🤪. ‘pigs tapeworms’ KZbin it 🤢🤢🤮🤮🤮🤮🤮🤮🤮. 33% chance you’ll get it 🤪.

[@mykpearson8085]

@@VeganV5912 Yeah except this is venison not pork.

[@VeganV5912]

Myk Pearson Adam and Eve were vegan. Poor little animals. They didn’t do anything wrong. They’re innocent. Purely innocent 😇. They get murdered by men. Bludgeoned 🔴🐷to death. We get to pay someone else to do it. You’re a coward. Totally a coward 😔. Change as a person. Be better. Murder is murder. 🐒🐵🦍 they eat plants and fruit and berries and nuts. NO meat !! They are 98.3% the same 🚶🏽‍♂️🦍. Muscle 💪😬😬😬. They have long guts, like us, 🐣🐿🐓🦃🐑🐐🦌🦓🐪🦏🐂🐃🦒🐘✅ Long guts, (10-14m) and their acid based. Wolves 🐺 and bears 🐻 and tigers 🐅 and leopards 🐆 et cetera, they have short guts, (3-6m) and their alkaline, their bones dissolve away. Why is that necessary ? The animals get 5% cancer, or less. We humans, 51% heart-attack, cancer.... 💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀.... we eat the wrong stuff. That’s why. You smell because eating meat 🍖 and cheese 🧀 🤢🤮🤮. Deodorant mask the symptoms. That is science based. Help the animals on the planet 🌎 NutritionFacts.org . ‘How not to Die’ KZbin it. Scientific fact. kzbin.info/www/bejne/q36ppWmpn7V0itk Scientific fact.

[@joedaniels8401]

Leo Licht you’re a nut job lmao I respect your opinion but you should respect someone’s right to hunt and eat as well.

[@Naemion]

I know what i'm making for Thanksgiving!

[@dalejones8541]

What?!?!

[@buckshot2280]

Right on man 👍 ive learned alot from your vids, keep em coming

[@bakugosrage8976]

I can see doing that to two Javelina hind quarters. I might crank it up to 180 to 220 being on the safe side..

[@VeganV5912]

Glo Avenger . Pigs have tapeworms 🤢🤢🤢🤮🤮🤮🤮, crosses over The blood barrier 🧠🤪. ‘pigs tapeworms’ KZbin it 🤢🤢🤮🤮🤮🤮🤮🤮🤮. 33% chance you’ll get it 🤪.

[@bakugosrage8976]

@@VeganV5912 Javelina aren't pigs. Everything creature has parasites. Fish, Beef, Chicken etc. Yes pigs have a considerable amount more because of their omnivore nature.

[@joshtaylor6748]

Javelina dont have tric.

[@jacobdaniel8239]

He's right on his temps to avoid trichinosis but one thing that he's wrong on is sticking your thermometer to the bone. Don't ever do that. Ever. For any reason. You want it close to the bone but do not touch it.

[@larryadams9154]

160 for bear or boar makes sense. But... 150 for venison? That sounds too high to me!

[@beenstork]

Cant wait until the new cookbook comes out. Already pre-ordered it on amazon

[@VeganV5912]

Benjamin Storrick . Pigs have tapeworms 🤢🤢🤢🤮🤮🤮🤮, crosses over The blood barrier 🧠🤪. ‘pigs tapeworms’ KZbin it 🤢🤢🤮🤮🤮🤮🤮🤮🤮. 33% chance you’ll get it 🤪.

[@janathanboerema7564]

@@VeganV5912 good back to you our country

[@ronaldpetersen255]

I love smoked venison ham!! Been making it for close to 20 years and it is awesome....... I do a maple cure, but any will recipe that suites your taste will work. Here in AK I usually use Moose or Caribou so I will use the larger muscle segments instead of a whole quarter, hehe!! I also do corned and pastrami venison and tweak the brine with different spices and for pastrami coat it with toasted and cracked coriander and black pepper then smoke...... Corned is no smoke. Easy peasy, just takes time like Steve said👍 Every hunter should try this😎

[@ronaldpetersen255]

Oh, and not mentioned in the vid but might be in his cookbook is I let the meat air dry for 24 hours +\- after pulling the meat out of the cure and patting dry....... I do the same for smoked salmon. It allows full distribution of the brine or cure and it forms a slightly tacky pellicle which will help in uniform smoke adhesion!!

[@AsleyFranqueiro]

Very nice. Man I've watched all you're episodes on Netflix when are you going to take some subscriber's hunting ?haha

[@VeganV5912]

alex Gonzalez . Pigs have tapeworms 🤢🤢🤢🤮🤮🤮🤮, crosses over The blood barrier 🧠🤪. ‘pigs tapeworms’ KZbin it 🤢🤢🤮🤮🤮🤮🤮🤮🤮. 33% chance you’ll get it 🤪.

[@TScottW99]

Leo Licht it’s venison, pay attention and stop spamming.

[@greenboyatgafarms2250]

@@VeganV5912 non hunter obviously. That is the reason that hunting season comes during the cold weather months. I'll raise pigs so trust me I know

[@tezzabhoy1888]

whens the next season of meat eater on netflix cause i love it, also great video you have a stunning view from your kitchen.

[@forevergreyJV]

The new season is on now

[@VeganV5912]

Tezza Bhoy . Pigs have tapeworms 🤢🤢🤢🤮🤮🤮🤮, crosses over The blood barrier 🧠🤪. ‘pigs tapeworms’ KZbin it 🤢🤢🤮🤮🤮🤮🤮🤮🤮. 33% chance you’ll get it 🤪.

[@kingbenz8794]

They Need To Add All Seasons On There

[@katherineprice745]

Sorry to have ask, I watched the vid several times, but the amounts in the brine? After the 2 gallons of water, how much of the rest of the ingredients, how many cups, tablespoons, etc. of each???

[@jayleo16]

Might be a crazy question, but why do most meat recipes call for kosher salt. Is it more flavorfull? Ive always used regular salt or sea salt after it became a thing in the last few years. Thanks.

[@jamiem5364]

I think its because its ground finer nothing more but I could be wrong.

[@tannerfrancisco8759]

Kosher salt has a different crystalline structure than regular table salt giving it more surface area and thus more flavor. If using it in a recipe where it is going to be dissolved you don't need to use kosher salt but you might have to reduce the amount of salt a little if using table salt as it is more dense than kosher. I'd buy pickling salt for something like a brine because it's much cheaper than kosher and doesn't have any anticaking agents in it.

[@joeraneri3025]

You make a video that no one misses ten seconds. Its always interesting enough where u never need to double click and u always watch the video through. Thats what makes this channel over the top

[@qswedasf]

That is one nice piece of cauliflower hanging there... Smoking them broccoli all day!

[@kevincannon9564]

Is an example of using something reactive tin foil

[@shotgunsam23]

And time to buy a smoker

[@Black_Luans_Matter]

1:45 Which meat injector are you using?

[@andrewwilson4662]

That almost looks like a front leg, is that a front leg?

[@andrewwilson4662]

maybe not, but could you use a front leg?

[@tmoney819]

What wood you use for the smoker ?

[@Naemion]

I know what i'm making for Thanksgiving!

[@SuspiciousGanymede]

I'm gonna put a ham from a wild hog that's just stitting in the freezer to good use with this recipe.

[@XxJD1RTYxX]

Was just thinking the same thing

[@SuspiciousGanymede]

@@XxJD1RTYxX I'm on day 2 of the marinade, it should be on the pit by friday. Can't wait to see how it comes out since i have zero recipes besides pulled pork for feral pigs.

[@XxJD1RTYxX]

Christopher Rodriguez did you use the one in the video? If so please let me know how it turned out I’ve been wanting to try something a little different for the few pounds I’ve got left

[@SuspiciousGanymede]

@@XxJD1RTYxX yeah i followed the recipe just eyeballing the ratio of ingredients using a rear quarter leg from a sow.

[@XxJD1RTYxX]

Christopher Rodriguez would like to hear and update on Friday

[@rogerburwell4924]

How do you remove that gland though? That quarter doesn’t look like it’s been cut open in order to remove it.

[@untilitsleeps8513]

I agree 💯 dont Leve smoker undatinded we did. And hade burnt turkey breast on goobil day

[@justinwilliamson4031]

So I’m looking at the thumbs down sign and I count 17 folks who don’t like this recipe. My question is...wtf is wrong with those 17 folks???

[@donbrassco301]

Yummy

[@qfastqfast]

Another tip Lem makes a meat container liner(bag) I put my halfed turkey in it with a brine and tie it up. I use 1/3 less of brine and get full coverage. Would work using a trash bag too.

[@RockMonger]

Stoked! My Meat Eater Wild game cookbook will be here today!

[@TheFarmersFarmington]

I got my smoker a year ago and now I’m just itching to toss a wild game brisket on there now that I have my beef brisket dialed in

[@bakugosrage8976]

I could see doing this with a black bear ham for the holidays next year.

[@TsiRoadkill]

What do you do with the lymph node?

[@codyj7532]

I’m gonna try it this weekend

[@mdsjr759]

My mouth is watering

[@illmuskyhunter3313]

You dropped some leaves in the meat pool

[@collinsully5649]

I just made this ham and it’s awesome

[@davesalzer3220]

Nice smoker bro.

[@michaelada1210]

As all you guys know… Size matters! I did not weigh the elk roast I used. It was half the weight that the recipe called for. It turned out really salty. If not for the saltiness the flavor was really good for an elk roast ham. I will definitely be trying this again, but I will adjust the recipe based on the size of the ham.

[@MinnesotaFats]

Would you recommend a certain amount of salt per pound?

[@Uncle_Buzz]

That looks incredible dude. Do you use a powered slicer at all for consistent thickness? Cheers! Chris.

[@VeganV5912]

CrossWood . Pigs have tapeworms 🤢🤢🤢🤮🤮🤮🤮, crosses over The blood barrier 🧠🤪. ‘pigs tapeworms’ KZbin it 🤢🤢🤮🤮🤮🤮🤮🤮🤮. 33% chance you’ll get it 🤪.

[@lilnutoyesidid1277]

So sad can't find anywhere your books are sold

[@troysnyder6273]

Ebay $21

[@trentonburbank9327]

Looks good, I wonder how these would do on a Pit Barrel Cooker?

[@nickhall1376]

PBC cooks pretty hot

[@mooseknuckle8334]

Amazing looking!!

[@robertinebuckley4245]

Yum!

[@joshjenkins9378]

Wonder if he removed the gland in the rear leg before cooking?

[@Yarrney]

I'd assume he did. Usually does.

[@watchingyourvideo8029]

Of course he did quit being a know it all

[@evonyking]

@@watchingyourvideo8029 not sure if that would be considered as being a know it all, some people dont know to do that, so would be helpful to them

[@watchingyourvideo8029]

This guy has a show called MEAT EATER get your shit straight idiots he knows about glands he uses them to attract animals while he hunts

[@ErikT3]

What about that nasty gland in the round?

[@dreakivywurcob863]

I'm vegetarian lolz

[@marktate4466]

Can you make this without the cure #1?

[@TsiRoadkill]

no

[@blaynemacpherson8519]

Silly question isn’t 150 like well done? Why so high on finished product? I thought 125-130 would be a nice medium rare.

[@VeganV5912]

Blayne MacPherson . Pigs have tapeworms 🤢🤢🤢🤮🤮🤮🤮, crosses over The blood barrier 🧠🤪. ‘pigs tapeworms’ KZbin it 🤢🤢🤮🤮🤮🤮🤮🤮🤮. 33% chance you’ll get it 🤪.

[@219garry]

@@VeganV5912 God, I wish I didn't have to know this. LOL

[@larryadams9154]

For venison, that sounded too high to me, too.

[@larryadams9154]

@@VeganV5912 - right, but he was smoking venison. 150 sounds like leather to me...

[@VeganV5912]

@@larryadams9154 👈🤣😂🤣 Behavioural ‘omnivores’, is a heart attack and cancer and high blood pressure, fat deposits clog the arteries everywhere, Limp👇🧟‍♂️🦠🍖🔴Diiick eating Cooorpses 🛏💔🤷‍♀️🤦‍♀️ .. kzbin.info/www/bejne/gXyap3mImKdros0 .. kzbin.info/www/bejne/jp67qqF6gdCVjrs 😂🤣😂😂. Over a frigging 5 minute burger or chicken etc. CuItfoIIowing !!!! MeatfIake !! Caveman !!! Z🧟‍♂️mbie !!! 🙄. Gorillas are herbivores !!!. They never ever eat animals and they are huge. 1% cancer in the wild ✅❤️⭕️💪😬🦍. Vegans have 4% cancer. And meat eaters etc 51% death rate !!! That is extremely high over a frigging 5 minute burger or chicken etc !!! Peer-reviewed scientific fact !!!!!

[@yowza234]

what's the best kinda meat to have with like a low carbon footprint? besides deer, because beef is insanely unsustainable these days

[@PeaceManBro]

Lol

[@PeaceManBro]

Its just as "sustainable" just depends on how you raise it

[@vitaly6312]

Grass fed beef. Find a local ranch that’ll provide you with pasture raised meat that restores soil organic matter (SOM) and that retains more carbon and water-reduces desertification of our spikes and ecosystems. The one I typically buy from is called Sun Prairie out in Colorado. But I still suggest buying something local to you - a farmers market is a good place to start.

[@yowza234]

@@vitaly6312 you actually helped thank you!

[@vitaly6312]

yowza234 you’re welcome! You can check “sustainable dish” for some more materials and places to check out. Stay healthy!

[@thezzach]

Turn off the music, dummy