- Feb 8, 2017
- 2
- 10
So, I found this forum by accident....kinda.
I was looking for a ham curing recipe for a whole venison hind quarter and....ta-daaaaah.
Here y'all are.
A wee background thingy. Moved to Tennessee from Yorkshire (U.K.) in '09 mostly for the hunting.
I've been butchering & fiddling around with meat since 1988 ( all my family are pig farmers) & really got into Italian style charcuterie by age...mid 20s ish.
Until I moved here, all my meat has been dry aged & cured, mostly in simple salt boxes with no 'cures' I literally hadn't ever heard of instacure, prague powder or pink salt.
I'll be honest, I only joined because I found a venison ham recipe via the Google! It's awesome!
I was looking for a ham curing recipe for a whole venison hind quarter and....ta-daaaaah.
Here y'all are.
A wee background thingy. Moved to Tennessee from Yorkshire (U.K.) in '09 mostly for the hunting.
I've been butchering & fiddling around with meat since 1988 ( all my family are pig farmers) & really got into Italian style charcuterie by age...mid 20s ish.
Until I moved here, all my meat has been dry aged & cured, mostly in simple salt boxes with no 'cures' I literally hadn't ever heard of instacure, prague powder or pink salt.
I'll be honest, I only joined because I found a venison ham recipe via the Google! It's awesome!
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