I always put cheese in mine, and it don’t have to be high temp. Most of the time I just use shredded sharp cheddar (that’s what the wife likes) but also great with swiss. Another thing to try is I always mix in wild rice (cooked first) It is awesome.
Has anybody ever cured a deer ham? seen a local deer processing company advertising and would like to give it a try. Thought about using the country brown sugar cure. Any input is appreciated.
David Harkness last edited by
I’ve cured a venison leg round as a pastrami because I prefer my ham to have fat. It’s certainly worth a try, though. Try a maple smoke.