Tari's, A Premiere Cafe

Berkeley Springs, West Virginia

Specialty Recipe

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.

Ingredients

2 Tablespoons Tender Quick (per pound of meat)

2 Tablespoons white pepper

1 Tablespoon dried coriander

2 Tablespoons onion powder

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.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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