venison ham?

Homebrew, cordials, cheese, dehydrating, smoking and soap making. An area for all problems to be asked, tips to be given and procedures shared.
fenris
Tom Good
Tom Good
Posts: 50
Joined: Wed Jul 14, 2010 11:43 am

venison ham?

Post: #276777 fenris
Wed Nov 13, 2013 7:19 pm

i have a roe deer haunch i would like to try to smoke and make into a ham. have looked online for recipes but they are all american and full of peculiar ingredients i dont understand. haven't smoked meat before so am a complete novice. any advice much appreciated :icon_smile:

User avatar
doofaloofa
A selfsufficientish Regular
A selfsufficientish Regular
Posts: 1339
Joined: Sun Feb 05, 2012 9:50 am
Location: Wesht Cark, RoI

Re: venison ham?

Post: #276794 doofaloofa
Fri Nov 15, 2013 6:20 am

i think you should cure the meat before smoking

I have used brine curing for ham hams

All you need is rock salt and water and time. I remove the bone first

dry curing is also available but more labour intensive

Never smoked meat...can't get it to light
ina wrote: die dümmsten Bauern haben die dicksten Kartoffeln

fenris
Tom Good
Tom Good
Posts: 50
Joined: Wed Jul 14, 2010 11:43 am

Re: venison ham?

Post: #276815 fenris
Sat Nov 16, 2013 1:14 pm

salt and water, think i can get hold of those. already have plenty of time. thanks!

User avatar
doofaloofa
A selfsufficientish Regular
A selfsufficientish Regular
Posts: 1339
Joined: Sun Feb 05, 2012 9:50 am
Location: Wesht Cark, RoI

Re: venison ham?

Post: #276816 doofaloofa
Sat Nov 16, 2013 4:41 pm

Not iodised table salt though, for some reason

You can also a small bit od salt petre. It's supposed to keep the colour, but I can't say I have used it and It look ok to me

If you dry cure you can also add flavourings (bay, rosemary etc) to the salt

I got all my method from John Seymores Self Sufficiency
ina wrote: die dümmsten Bauern haben die dicksten Kartoffeln


Return to “Home Brew and other Country Skills”

Who is online

Users browsing this forum: Google [Bot] and 6 guests