started on a venison ham today

[Lloyd Smale]

Made up a brine. I did some searching and they were all over the place so i just started dumping things in and added some #1 cure to it boiled it for 15 minutes and let it cool. Was going to inject it and let it sit for two days but last time i did that the taste was a bit strong so i just put the hind quarter in the brine and will let it sit for about 5 days in the fridge. Hind quarter was off a real small doe about 70lbs dressed So it should be plenty tender. After 5 days ill smoke it and see how it turned out.

[MrWolf]

Interesting. Please keep us updated on how it turns out.

[Snow ninja]

That does sound good. Keep us updated. If you're anything like me, when I just go to adding stuff in, it turns out phenomenal, but then I can never remember the recipe...

[Lloyd Smale]

i did one once with a spice kit from the "meatman.com" it turned out pretty good. This is more the kitchen sink. I looked at about 10 recipes on line and picked the spices i had on hand and went for it. Im sure it will turn out fine. A bit of brown sugar rub and a smoker and coyote meat would probably taste good.

[shaner]

Iam following

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[Lloyd Smale]

Well it came out real good. My wife whos a bit picky even said you couldnt tell it from pork ham. Its a bit drier because it doesnt have the fat pork has but it is tasty. especially the bits and pieces off the hide of it that had brown sugar and heavy smoke.

[Lloyd Smale]

had some for supper. Ends and pieces (that have the best flavor) in a grilled (on rye swirl bread) egg and cheese and ham sandwich. Tasty stuff.

[MrWolf]

Was it salty? Can't really have salt.

[Lloyd Smale]

yup its as salty as a store ham.

[leadeye]

I'll have to give this a try, thanks!

[MT Gianni]

had some for supper. Ends and pieces (that have the best flavor) in a grilled (on rye swirl bread) egg and cheese and ham sandwich. Tasty stuff.

I think if you had injected it it might have had better penetration of the spices to the center. The way with hams is to find some veins and inject it but I like the results of a 2" + shot needle.
Was this boned or bone in?

[Lloyd Smale]

I think if you had injected it it might have had better penetration of the spices to the center. The way with hams is to find some veins and inject it but I like the results of a 2" + shot needle.
Was this boned or bone in?

i did end up injecting it and it was bone in. Next time i think ill filet out the bone and see how that turns out.

[jcren]

I have made several venison pastramis and "corned beef" with "dry" curing. Typical brown sugar and curing salt with appropriate spices into a ziplock in the fridge for a week to 10 days, turning twice a day. At first the salt pulls a lot of moisture from the meat but after a few days the meat starts to re-absorb the moisture. Soak in clean cold water to reduce salt taste. I usually do an hour, drain and rinse, fresh water for another hour. Crust with coriander, coarse black pepper and cracked mustard seed and smoke to 140-145 for pastrami. Into a crockpot with rosemary and a bayleaf for corned.