macsinsac That’s how I normally do it. I have an idea of what I want and I know what goes in it. A descriptive menu item is generally all I need to recreate many dishes!
Using the country ham brown sugar cure on venison
I was going to use the country ham cure on pork but started thinking if it would work on a venison ham. Anyone ever tried this?
Alaska66 That is an excellent question. I do not know why it would not, although I am wondering if it might come out a little over powering on venison. I am going to leave that question for a certain answer to one of the great folks out there that are working with more venison these days that may have tried it or even Jon or Austin may have worked with it a bit too.
The only thing would to be sure to get right on is the amount of venison as how much ham you would use. Or you just reduce the amount of cure for how much venison you are using. The only way to know is to actually do it and keep good notes on everything.
Does an excellent job! Used on individual mussel so I could remove all fat. It does tend to be a little dryer for that reason.
Nicolai I have done this a couple of times and they turned out great. I had bought a kit though. I would suspect that waltons would work even better
I have not tried this cure with venison, so I am not speaking from direct experience.
A fresh leg of pork is about as different from a venison hind quarter as night and day in terms of amount of fat and the flavor profile of lean pork compared to lean venison.
So if you were to use the cure on a venison hind quarter, I don’t think you would never mistake the finished product as a regular pork ham.
On the other hand, you may like the how it turns out.
I have had really good success making pastrami out of venison hind quarter roasts.