Elkhunter1 Report post Posted December 28, 2020 I took my Javelina ham and decided to smoke it in my Big Green Egg. I mixed several seasonings; salt, pepper, garlic, onion powder, onion flakes, paprika, chili powder, thyme, turmeric, cumin, and my secret ingredient smoked Serrano pepper powder. I smoked it at 250° for 3.5 hours to an internal temp of 170° with Apple wood chips. 3 Share this post Link to post Share on other sites
NOTAGS Report post Posted December 28, 2020 still taste like Javelina? Share this post Link to post Share on other sites
Elkhunter1 Report post Posted December 30, 2020 On 12/28/2020 at 11:14 AM, NOTAGS said: still taste like Javelina? Yes, it was fantastic. 1 Share this post Link to post Share on other sites
Speedy Report post Posted February 6, 2021 Good write up. I just killed my first javi too and was contemplating smoking one of the hams, but bone in. I have a great brine recipe I use for deer with the sirloin tip roast (which requires injecting brine as it's too thick). I smoke them to 140-145 and there is never an issue with dryness. I figure keeping the bone in with the javi would help. I see no reason to smoke javi to a higher temp? This is what the venison looks like. It's fully cooked, the brine has sodium nitrate just like a comercial ham which gives it a pink color. 2 Share this post Link to post Share on other sites
rkv09 Report post Posted February 6, 2021 That's the best way to use a Javelina in my opinion. I debone the rear quarters after removing the shanks and brine them for a couple of days. I smoke them to 145 and they always turn out great. I also make pastrami out of the backstraps and that turns out pretty good as well. 1 Share this post Link to post Share on other sites
CatfishKev Report post Posted February 7, 2021 On 2/6/2021 at 11:44 AM, Speedy said: Good write up. I just killed my first javi too and was contemplating smoking one of the hams, but bone in. I have a great brine recipe I use for deer with the sirloin tip roast (which requires injecting brine as it's too thick). I smoke them to 140-145 and there is never an issue with dryness. I figure keeping the bone in with the javi would help. I see no reason to smoke javi to a higher temp? This is what the venison looks like. It's fully cooked, the brine has sodium nitrate just like a comercial ham which gives it a pink color. If you do it with the bone in let us know how it turns out. I was told to always debone game animals so idk. Share this post Link to post Share on other sites
