Venison ham

Recipes and techniques using brine.

Venison ham

Postby culinairezaken » Thu Feb 07, 2013 10:37 am

Hello everybody,

Tomorrow i will receive 2 venison hindlegs.

I want to cure them and hot smoke them.

Anyone ever tried it?

Tips and tricks?

Thanks!
Reality is a hallucination caused by a lack of alcohol!
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Postby Oddwookiee » Thu Feb 07, 2013 4:14 pm

I've done quite a lot of them, they work out just fine. You can treat it just like a pork ham as far as your favorite curing & smoking procedure and it will be very similar in end product. You can also treat it as pork ham but 'overcook' it. Instead of taking it to 145-150F on a hot smoke, take it to 160-165 and use it as a 'dried beef' product. Think of high-end chipped beef, like used as thin sliced lunch meat or in SOS. Thinly sliced, the fully cooked adn slightly dried deer has a fantastic flavor and a dense enough grain that it takes to thin slicing perfectly.
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Re: Venison ham

Postby culinairezaken » Wed Feb 13, 2013 8:15 pm

The hams are finaly in the cure.

i made a cure with juniper, pepper, bay and a little garlic and rasemary.

the pieces are injected and i''ll leave them in the cure for 4 days while there small pieces.
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Re: Venison ham

Postby culinairezaken » Sun Feb 17, 2013 3:44 pm

ok, Bambi is cured!

i lit the kamado with some applewood,

Image

and put bambi on the grill!

Image

it's just small pieces i'm afraid....
The hunter that brought it to me told me very proud he already deboned it....
next time i'll do it myself..... :evil:

smokin'!

Image
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