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Venison Curing

Outside

Junior Member
295
41
Has anyone tried to cure a hind quarter on a deer, and make it into a 'ham'?

I've had quite a few successes this year with pigs. Wondering if that can be translated to deer?

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giles

Cull buck specialist
Supporting Member
Interesting. I'm guessing that's what they used to do back in the day to preserve it. I know I've thought of it for SHTF thoughts. Salt and smoke
 

Bowkills

Well-Known Member
2,577
85
Nw oh
I injected and wet cure hog hams hocks and loin sections and smoke them makes extremely good meat. Deer tastes like beef so if you like corned beef curing is up your alley. I haven't tried a whole ham as it's faster curing individual thinner cuts, or smoking it . I'm sure you could do it for a huge meal but I doubt there's any bonus to doing a whole leg. It's good just as a wet salt cure. not sure if smoke on (corned beef) would add anything. ive never been daring enough to dry cure a hog ham as it takes forever and I'd hate to just get flavorless ham books claim you get with today's USA produced hogs.. Id like to box cure a hog ham if I get into good flavorful old breeds instead of the lean massed farmed hogs I mostly butcher...
 

Outside

Junior Member
295
41
So, after curing for seven days, I trussed it together, and just loaded it into the smoker. We'll see how she does. Internet recipes call for a 250F smoke, until the internal temperature is 150F. I used a wet cure, with Sugar, Nitrate, Salt, Whole Garlic Cloves (I added twice the recommended garlic), whole pepper corns, bay leaves (added excess of bay leaves since mine were old), and some worstershire sauce.
 

Outside

Junior Member
295
41
Probably about 10 minutes. Honestly, I don't have any place to age it.

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Outside

Junior Member
295
41
150F...Initial taste is fabulous.


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Outside

Junior Member
295
41
I cut it in two, bagged one half, and stuck the other in the fridge. It'll eat for a few days.ight become Ham salad...

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Buckmaster

Senior Member
14,362
191
Portage
I’ve had cured and smoked hind quarters. My BIL has sent my hind quarters to a guy in PA to do. $20 per quarter last I recall. Taste like a cross between ham and corned beef. Maybe next winter I’ll try to make my own. I need to order a brine bucket first. I have everything else covered.
 

Outside

Junior Member
295
41
I'd say that the flavor is just that. A cross between corned beef and ham. Wonderful with eggs, and possibly good as a sandwich.

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