Hello all,
Looking for some insight on venison ham and an issue I had last time I did one. I used LEM's "Sweeter than Sweet" deer ham brine. The directions say 4-5 days for brining, which at the time after reading many posts here, I thought was rather short. Well....I followed the directions and it tasted awesome, except towards the middle the meat had a different texture, much softer and almost mealy.....no gray coloring, just a very different texture in the mouth. This was bone in and injected profusely. Finish cook was at 150ish....
Well, I've got another in the fridge working right now and I'm trying to make sure I don't get the same result as before. Probably a good 1/3 was inedible for me. Is it just a matter of needing to brine longer? Should I have cooked to a higher finish temp? Any idea for a difference in texture deeper in the muscle groups?
Thank you for any help...
Looking for some insight on venison ham and an issue I had last time I did one. I used LEM's "Sweeter than Sweet" deer ham brine. The directions say 4-5 days for brining, which at the time after reading many posts here, I thought was rather short. Well....I followed the directions and it tasted awesome, except towards the middle the meat had a different texture, much softer and almost mealy.....no gray coloring, just a very different texture in the mouth. This was bone in and injected profusely. Finish cook was at 150ish....
Well, I've got another in the fridge working right now and I'm trying to make sure I don't get the same result as before. Probably a good 1/3 was inedible for me. Is it just a matter of needing to brine longer? Should I have cooked to a higher finish temp? Any idea for a difference in texture deeper in the muscle groups?
Thank you for any help...