How to cure elk into ham
dennishoddy last edited by
I have two Elk tenderloins that I’m looking into using a ham cure. Last elk camp one of the guys brought some for snacks and it was incredible. Tastes just like ham with a more rich flavor.
He said it was a brine method, and didn’t remember where he got the cure, so the search is on.
Not really looking for the 3 week method, as these tenders are about 2 lb each. He said he tried the bacon cure on one batch, and it was too salty, then tried the ham cure and it turned out great.
You could either use a cover brine, or you could inject the tenderloins with a brine and cure.
I’d recommend using the Country Brown Sugar Cure and it is definitely the most popular one to use too. That is a ham cure as well. If you do want to try a bacon cure, the most popular bacon cure is Blue Ribbon Maple Bacon.
If you want to use a cover brine, just use 1lb of cure per 1 gallon of water to submerge and soak the tenderloin for 3-4 days in the refrigerator. At the end of 3-4 days, remove from the brine, rinse, and then you can proceed with smoking.
Or, you could inject the loins. With injecting, you would want to use 2 lb of Country Brown Cure per 1 gallon of water. You can inject 10% of the total weight of the meat into loins with the cure solution. So if you have 10 lb of tenderloin, inject them with 1 lb of water mixed with 3.2 ounces of cure. After injecting, simply hold overnight in the fridge and then you can smoke and cook it the next day. You should be fine to use the same process for either the ham or bacon cure.
Let us know if you have any more questions we can help with!
Sounds and looks great. Will be saving this one.
I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.
Thanks im just doing it for home hobby
@loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
What really are you going for?
@tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.
Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.
@jonathon ok thanks