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Tari's, A Premiere Cafe
Berkeley Springs, West Virginia
Smoked Deer Ham
This recipe comes from Tari's dad, Byrl Hampe, the self-taught cook who eventually taught Tari. His specialties are game, fresh goodies from his garden, the fish he catches, and his wonderful hot pepper relishes. Byrl's nickname is "The Squirrel," for all the gathering and hoarding he does from nature.
Cut shank and butt ends off the hind quarter of a deer. Push bone out of center. Mix the spices and rub on the meat. Smoke 4 hours. Slice and fry in a cast-iron skillet in a little oil.
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