Discussion in 'Curing' started by sniper7990, Feb 16, 2015.

  1. sniper7990

    sniper7990 Meat Mopper

    I cant believe how quickly I'm getting in to the curing and smoking lark...its brilliant

    I want to get in to things like salami and cured/smoked sausages, but that going to have to wait a bit until I can get equipment together like meat grinder/sausage maker sorted. the mean time, I'm thinking of turning my hand to something else.

    My favourite meat is venison, which, when I get chance, I tend to go stalking for in either Norfolk or Scotland.

    I have been told that venison can be cured and cold smoked, much like a pork ham.

    Anyone done this and if so, can you describe the taste.

    As my stocks of venison have been depleted, I'm off to Bolton market tomorrow and will hopefully be able to buy a couple of joints,  but don't want to run the risk of ruining them, if I don't like the flavour of cured Bambi!!!
  2. sniper7990

    sniper7990 Meat Mopper

    cheers for that

    Im going to be using cure #1 (Prague Powder), salt and sugar as a dry rub

    But I will be cold smoking the joint, then freezing whole in order to roast like a ham at a later date. How would you describe the flavour compared to a plain roast venison
  3. Sorry. I've never had it. Think I miss read and you were asking for cooking help and such. Most things cured have a distinct hammy flavor against their non cured counter parts, but I'm sure someone else will chime in that's had both.
  4. sniper7990

    sniper7990 Meat Mopper

  5. sniper7990

    sniper7990 Meat Mopper

    LOL, someone else took a picture, nowhere near as much left now!!!!

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