Would like to try brining and smoking some ham, just have a large side heat smoker and was wondering about different methods/add-ons you do?
Also, I've always cut the meat of the front shoulder and used in deer sausage. What/how do you use the shoulders?
We are being over-run with them this year, so after deer season we are going to set up traps.
ETA, forgot to mention that these are in the up to 200#, most are 100-150# range on the hoof