Question on Deer hams?

Black_Dawg · Postby **Black_Dawg** » Thu Oct 18, 2001 3:26 pm

Just wondering if it's possible to salt cure a deer ham like you would a hog? If anyone has any idea I would like to try this! It will be smoked also!

Postby **judge jb** » Thu Oct 18, 2001 5:17 pm

the deer hams are so lean that they will not absorb enough salt to preserve them... be careful in trying this... if you do attempt it, be sure to un-joint the elbow with a knife and allow all the salt to penetrate..... best yet, smoke it...... or make jerky.....

Chef jb

Black_Dawg · Postby **Black_Dawg** » Thu Oct 18, 2001 6:10 pm

I have cured several hogs,and I really want to try it with deer,getting tired of summer sausage..but thanks for the imput judge...
Ain't killed one yet but next weekend should be great,want a young one 50-70 lbs! My uncle says if you fill the shanks with salt it will soak in but I don't know!

Black_Dawg · Postby **Black_Dawg** » Thu Oct 18, 2001 9:12 pm

on top--sorry

Junior P · Postby **Junior P** » Fri Oct 19, 2001 6:17 am

Take it and rub it down with a dry rub and put it in a water smoker. Cook it fairly slow over hickory for about 6 hours. I have had some wonderful results cooking hams this way.