{"id":129487,"date":"2020-06-01T17:55:23","date_gmt":"2020-06-01T21:55:23","guid":{"rendered":"https:\/\/www.gunsamerica.com\/digest\/?p=129487"},"modified":"2024-08-31T11:16:06","modified_gmt":"2024-08-31T16:16:06","slug":"hunt365-simple-gourmet-smoked-bear-ham","status":"publish","type":"post","link":"https:\/\/gunsamerica.com\/digest\/hunt365-simple-gourmet-smoked-bear-ham\/","title":{"rendered":"Simple Gourmet: Smoked Bear Ham"},"content":{"rendered":"\n
\"Simple
Make a ham from any big game animal. This is from a black bear.<\/figcaption><\/figure>\n\n\n\n

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This is my first attempt at smoking a ham, and it was easier than I thought it would be. The meat turned out well and now I\u2019ve got a lot that\u2019s ready to use in other meals, like soup. We\u2019ll start by brining a big piece of meat for several days, then smoke it for several hours.<\/p>\n\n\n\n

I used an entire upper rear leg from my Spring bear. All the meat on the femur. Removing the shin and extra fat on the top left a hunk of meat that\u2019s kind of a mess. But after brining, I tied the meat up, trussed it like a roast, and this made all the difference.<\/p>\n\n\n\n

\"Simple
After trimming and brining, the meat looks like a mess. Butcher’s twine and a little gelatin will help.<\/figcaption><\/figure>\n\n\n\n

I\u2019d like to explain how to tie the meat, but this video <\/a>does<\/a> a much better job<\/a>. All you\u2019ll need is some butcher\u2019s twine.<\/p>\n\n\n\n

Using a packet of unflavored gelatin is a useful took, too. It absorbs a lot of the surface moisture and makes the meat easier to tie. It also fills in the little spaces between muscles and makes the meat a little more cohesive. It\u2019s not essential, but it is a good idea.<\/p>\n\n\n\n

\"Simple
After it’s trussed up, this meat looks like it’s ready to cook.<\/figcaption><\/figure>\n\n\n\n

What You Need<\/h2>\n\n\n\n

Brine:<\/h3>\n\n\n\n