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post #1 of 5
Thread Starter 

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?


post #2 of 5

IMHO it all depends on how the dear was butchered.  If everything was done properly then no need for purging.  On the other hand....



post #3 of 5

IMHO, when people purge any wild game it removes most of the wild flavor.

post #4 of 5

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.

post #5 of 5

Lots of different methods, we use to do the buttermilk soak



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