I have a frozen venison ham. Do I have to purge it? If so how? I have seen instructions to put it in ice/ ice water/ salted ice water for anything from two hours to 5 days. What to do?
IMHO it all depends on how the dear was butchered. If everything was done properly then no need for purging. On the other hand....
IMHO, when people purge any wild game it removes most of the wild flavor.
Its all individual prefrence. I always let a deer roast sit in sour milk for a day or two before cooking. You never neeed a knife.
Its all personal prefrence.
Lots of different methods, we use to do the buttermilk soak