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Venison

post #1 of 6
Thread Starter 

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.

BUT....in 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!!!

post #2 of 6

Follow Bears instructions and you're pretty much guaranteed success. Here ya go:

 

http://www.smokingmeatforums.com/t/101317/smoked-venison-dried-beef

post #3 of 6
Thread Starter 

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

post #4 of 6
Quote:
Originally Posted by Sniper7990 View Post
 

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

 

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.

post #5 of 6
Thread Starter 

Ive just found this

http://www.fieldandstream.com/blogs/wild-chef/2012/12/meat-week-how-cure-venison-prosciutto

 

Now in a previous post I was thinking about making a pork  proscitto but to be honest, the sheer size of the meat mass was daunting.

But this, well, thus could combine both interests in one

post #6 of 6
Thread Starter 

 

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

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