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Post by Deleted on Jan 21, 2010 16:50:19 GMT -5
has anybody cured a deer ham like you would a pork ham. like putting it in a brine or injecting the brine in the meat then smoking it. a friend of mines buddy tryed this with a pork ham soaked it in some kind of brine till it floated or something then smoked it. dam near died of food poisoning . the old timers knew how to do it. my grandpa used to cure hams all the time. most wer salty as hell as far as i remember.
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Post by Decatur on Jan 21, 2010 17:42:57 GMT -5
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Post by parrothead on Jan 22, 2010 14:52:37 GMT -5
I have a guy make me deer hams evey year. Webbs deer processing they are out of Kentucky.
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Post by Deleted on Jan 22, 2010 17:48:15 GMT -5
have you ever tried this Decater 25 days seems like a long time you would think the meat would get rotten I might try it though. how long does it take that guy in kentucky to do one parrethead and are they good and whats it cost?
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Post by Decatur on Jan 23, 2010 1:15:12 GMT -5
No, I haven't. Don't really care for ham, regardless of the beast. I just went surfing, and out of all the recipes I found, this one looked the best, and most like the way they cure pork hams.
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Post by Hoosier Hunter on Jan 23, 2010 15:29:02 GMT -5
Meyers Deer Processing south of Shelbyville makes deer hams. Haven't had one in a few years but they were tasty.
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Post by parrothead on Jan 25, 2010 7:05:38 GMT -5
I have a guy process mine in North Vernon. About December or so he takes the meat down to Kentuckey.. He took down 1000 lbs this year. I got my bacon and ham Jan 9. It is very good. YOu can't tell its deer. I am sure it would be quicker if you took to Kentucky yourself. The guy down there did 3,ooo deer this year.
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Post by old3arrows on Jan 26, 2010 17:53:20 GMT -5
The only thing that I would try to do different is like on a regular pork ham, pack the brine with a wooden spoon down along the shank of the ham along the bone. The way the brine works to cure the meat is that during the freezing and thawing process it causes the cure to go deeper in to the meat. With the brine being packed along that channel inside the ham it can work both ways causing a more even curing of the meat. Worth a try! I sure do like ham though!!!!!
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Post by Woody Williams on Jan 26, 2010 17:59:22 GMT -5
.............. I sure do like ham though!!!!! LOL... Me too.. I can get up from a banquet and eat a ham sandwich.. |
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