I have a 2lb chunk of venison that came from the hind quarter that I want to make in to a "ham". I have search the intarwebs and this site but couldn't really find what I wanted to know so I am winging it based on some of the information I found. Hope I don't screw this up. I need your opinions. I am sure that some of you out there are starting to get to know me as someone that doesn't "do things by the books". But hey, I am still alive and there are VERY few things I have made that were fed to the dogs (they are still alive also).
Anyway, as I stated I have a 2lb chunk of venison from the hind quarter. I have made a solution of 1 cup morton's TQ, 4 cups water, brown sugar, white sugar, honey, (approx 1 cup of sugar between the three of them) garlic, cloves, and pickling spice. The meat is in and placed in the fridge. The thickest part of the meat is about 4 inches, so I have to figure out how long to cure it for. I will look that up later.
My biggest concern is that no where that I was looking could I find a recipe for a ham cure that used TQ in a wet brine. So I'm not really sure that my proportions are correct. I want to cold smoke followed by a smoke to ~155 - 160F, with the intentions of making sandwich meat.
What say you all mighty peeps of the SMF?
Anyway, as I stated I have a 2lb chunk of venison from the hind quarter. I have made a solution of 1 cup morton's TQ, 4 cups water, brown sugar, white sugar, honey, (approx 1 cup of sugar between the three of them) garlic, cloves, and pickling spice. The meat is in and placed in the fridge. The thickest part of the meat is about 4 inches, so I have to figure out how long to cure it for. I will look that up later.
My biggest concern is that no where that I was looking could I find a recipe for a ham cure that used TQ in a wet brine. So I'm not really sure that my proportions are correct. I want to cold smoke followed by a smoke to ~155 - 160F, with the intentions of making sandwich meat.
What say you all mighty peeps of the SMF?
