I have had the same question running through my mind a lot. The one thing I come up with is it all related to the strength of your brine. So there is no one percentage for all brines. That being said I go by the instructions on the brine and keep a record of what I did and how it came out and make adjustment in the future if I feel it is needed.
venison ham
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Re: venison ham???I have made deer ham. It is very good but keep in mind it is not pork ham so it is very different. Let me find the recipe and I will get back to you. I have also made a deer deli roast which is very good, Sliced thin and made with french dip sandwiches is to die for. Also will get that recipe for you.
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doc_craig Thanks! We are looking forward to this recipe if you don’t mind sharing posting it public so we can all see it? Maybe at some point we will get a chance to try it here!
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I do cured venison hams as well. Very good, nothing like a pork ham, closer to tasting like corned beef than tasting like ham. Same as a pork ham, so I’m curious to see the OP’s recipe.
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