New to smf

[geatc]

My name is glenn. I live in virginia about 70 mi southwest of dc. I hunt alot therefore i get alot of deer so i am always trying to make new and different things. I do all my own processing and make many different types of sausage, summer sausage, jerky and cured hams. I use my oven or my electric smokin tex smoker for everything. I started curing deer hams several years ago and make so many now that i am tired of them and want to try something new. My latest quest is deer prosciutto but can't find much on the internet on this subject. I got a deer last night and i saved the two hind legs for this. Can someone help me with a recipe?

 

[smoke happens]

You should find some answers on here or someone that has tried it. I always thought it would be to lean of meat to try it with, but my guess is someone on here has tried and can offer up some advice.

 

[s2k9k]

Hi Glenn! 

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

Would you do us a favor and update your profile to include your location, Thanks!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

If you have any questions about the forums or need any help navigating around don’t hesitate to ask or send me a PM, I am more than happy to help out!

 

[saucy]

Welcome Glenn! I'd be more than happy to help you get rid of that nasty deer ham

I'm new to smoking, but if you wouldn't mind, I'd sure like to hear how you go about making deer ham. I'd love to try something new on the next deer I get (hopefully).

edit.. did a search and found some info on deer ham. Thanks!

 

[smokinhusker]

Hello and welcome to SMF! 

 

[kathrynn]

Hello Glenn!  We are glad to have you here with us.  There are a bunch of folks who do the same thing!  I am sure they will pop over and give you some suggestions!  Happy to have you here!

 

[geatc]

Saucy, i have en excellent recipe and as soon as i figure out how to use this forum i will post it. If you want it now i can email you personally. It is very easy and anybody can do it

 

[saucy]

Thanks Glenn! That would be awesome! Sending address shortly.

 

[geatc]

Ingredients:

- 2 cups Salt
- 2# Brown Sugar      or regular sugar or combination of both.
- 8 tablespoons Prague Powder #1 (Modern Cure)                      (1/2 cup)
- Garlic

- Peppercorns

Dissolve above ingredients into 2 gal hot water then cool to 38*.

Inject the ham at 1 cup/4-5 lb meat ratio, or 2 oz/lb.

Make sure that you inject the curing brine to and around the bone running through the leg or in the middle of the roast.

Place meat in nonmetallic container and cover with brine. Weigh meat down if necessary with bag of brine or a dish.

The leg will sit in the curing brine for 8-10 days depending on its size and your personal schedule. Ensure that it is refrigerated in conditions that keep the temperature of the brine as close to that ideal 38°F temp as possible!

Rotate ham every 1 to 2 days.

After curing is done soak for a day in clean water to draw out extra salt.

Inject with hot sauce if desired.

Smoke or cook the ham at 250* until 142* to 150* maximum for deer and 152* for pig internal temperature.

 

[s2k9k]

Is that Cure#1 or Morton's TenderQuick?

 

[geatc]

Cure #1

 

[s2k9k]

That is way too much cure for that recipe. You only need 1 tsp cure for 5lbs of meat.

Here's a good calculator to figure how much cure and other things you need:

http://www.smokingmeatforums.com/t/124590/universal-cure-calculator