Christmas Moose Ham

[Bubblingbrooks]

One of the meats we like to eat around this time of year, is either a Bear or a Moose Ham.

I just take a thawed 5 pound roast, and pierce it all over with a filet knife.
Into a saucepan, I put 1 cup of sea salt, 1/2 a cup of Sucanat or Rapadura and 1 tps of crushed cloves.
I heat it till the salt and sugar are dissolved.

Then, I place the meat in the tub, and add cold water to cover half the meat. Then I add the salt water.
More cold water as needed to cover the meat.
Put a lid on, and then into the fridge for 3-6 days.

A few hours prior to smoking the ham, I take it out and let it drip dry.
Then it goes into the smoker and it is is cook smoked at about 250-300 degrees, until it reaches 150 degrees in the center.
Remember to refresh the wood chips frequently if you try this.

Sorry for the fuzzy picture. Hopefully I will remember to take a good pic of this years ham.

FYI. I used a bit of food coloring to get the pink color the first time, but I have since nixed that. Its not needed.

ETA
The water amount comes to about 1 gallon per 1 cup of salt that is used.

 

[miss_thenorth]

What type of wood chips? got lots a deer roasts, ( unfortunately no moose or bear, but got the smoker and the rest of the stuff......)

It probalby won't make the Christma s menu, but maybe th new years one.

thanks so much!!!!!

 

[Bubblingbrooks]

What type of wood chips? got lots a deer roasts, ( unfortunately no moose or bear, but got the smoker and the rest of the stuff......)

It probalby won't make the Christma s menu, but maybe th new years one.

thanks so much!!!!!

We have used both Hickory and Cherry.
Cherry wins out by a mile!

 

[FarmerChick]

looks delish

my hubby would love to take down a moose...he has it on his list of "sometime in his life future hunts"

 

[big brown horse]

Can you adopt me?

 

[Bubblingbrooks]

Can you adopt me?

I don't think I am old enought to adopt you
But you can come visit!
We're a three hour flight from Seattle