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.
Dad brought over a couple fresh hams today. I have not looked yet, but he said they are bone in, about 7 pounds each. What is the best way to cure/cook these things???
Biscuit look for the videos on whole muscle meats or type ham in the search it has been a topic lately