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Cured and Smoked Deer Ham
Hey all, So I did this venison project sticking pretty close to the OP's directions. It came out with a nice flavor except way too salty. I became limited in the time I could soak the meat in fresh water due to the birth of a new granddaughter. Is there anything I can do at this point to subdue...- jeffmtnman
- Post #32
- Forum: Wild Game
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Cured and Smoked Deer Ham
Getting ready to start this process with a venison leg and am putting together the brining ingredients. Question: Are these curing salts - http://www.ebay.com/itm/DQ-Curing-Salt-for-Jerky-Sausage-4-oz-cures-100-lbs-/180436426265 - the same as the DQ Cure mentioned by the OP ? Jeff- jeffmtnman
- Post #31
- Forum: Wild Game
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Cured and Smoked Deer Ham
Greetings all, New to the site. Going to undertake a similar project of smoking an entire venison ham. My question. What's the purpose of brining the meat. I have smoked many fish, both whole and fillet and never brined them and they came out great. Jeff- jeffmtnman
- Post #28
- Forum: Wild Game
