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#3507555 - 12/19/13 10:12 AM Re: Attempt at a "City Ham" [Re: TAFKAP]
Mud Dauber
16 Point

Registered: 07/28/10
Posts: 13547
Loc: Tennessee

I guess it will be a matter of what effect the brine has during the cooking, which is a bit unknown for this method. I've done smoked venison and I've corned venison for braising, but never combined the two like this. When I smoked venison, the problem I had was the meat inching close to 160, but not being broken down enough for pulling. To combat this, I finish it in a shallow braise, low and slow, checking internal temp every 30 minutes. Pastrami is a little similar in that you smoke a cut and, before serving, you simmer it for 2-3 hours.

You might be ready for anything. -have a roasting pan, lots of foil and some stock on hand if you need to braise, or you might just be able to finish it in foil. Its all going to depend on the texture of the meat at about 140 or so. Does it still feel rubbery? Is it starting to pull away from the bone? This will be a gametime decision.
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

#3507718 - 12/19/13 12:35 PM Re: Attempt at a "City Ham" [Re: Poser]
14 Point

Registered: 11/06/09
Posts: 9856
Loc: Memphis

I've been Googling "wet cured ham recipes" for over a week now, and can't believe I never threw in the word "venison" in there.

Here's best one I've found so far. It also appears that I'm pretty well in line with most brines, although my salt value is a bit high. I'm 1:1:1 with salt/white sugar/brown sugar, while many recipes reduce the salt to about 1/2. I'm also using more brown sugar (since I depleted our white sugar), and I think it'll help mellow the sweet taste a bit.

This looks about as close to my goal as I've seen. However, the texture of roast beef isn't quite my desired result.
Everything important in life was learned from Mary Jo Kopechne.

#3517903 - 12/27/13 07:31 AM Re: Attempt at a "City Ham" [Re: TAFKAP]
8 Point

Registered: 11/05/10
Posts: 1226
Loc: Williamson County

I am a financial planner for couples who are too busy or don't know where to start.

#3517995 - 12/27/13 08:27 AM Re: Attempt at a "City Ham" [Re: WMAn]
10 Point

Registered: 10/12/01
Posts: 4735
Loc: Collierville, TN. USA

Yeah, update us, let us know you are still with us.
A man is only as good as his word is. My Dad

#3518081 - 12/27/13 09:13 AM Re: Attempt at a "City Ham" [Re: Twinshooter]
14 Point

Registered: 08/23/12
Posts: 7707
Loc: Memphis, Tennessee

Ya an update
#3521735 - 12/30/13 12:42 AM Re: Attempt at a "City Ham" [Re: Inkstainz]
14 Point

Registered: 11/06/09
Posts: 9856
Loc: Memphis

OK, so there's really not much of an update right now. I pulled the meat out and rinsed it tonight, and it is looking pretty good. I boiled a couple cups of the brine for a taste test, and decided it was way too salty. So I poured out about 3/4 of the original brine and added fresh water back into the mix. This ought to temper the meat's salt content just enough to start cooking soon. The meat looks good, and the bones have changed color from white to a pinkish hue (no bone rot is evident). Also, from where I injected brine inside the meat, all the muscles are still pretty well expanded and full of liquid.

So overnight tonight, the meat is "tempering" in the watered down brining solution. Tomorrow, I'll make room in the curing fridge, and hang the ham to dry. Smoking will begin on Tuesday morning.

Outside of the ham

Inside of the ham

End shot of the bone….you can see the color change a bit.

And here's the newly-christened curing fridge. Currently, it's hanging some ducks to age. All the mallards in this shot were eaten tonight, so there's plenty of room to hang the ham up to dry out.
Everything important in life was learned from Mary Jo Kopechne.

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