Tndeer Logo

Page 3 of 3 <123
Topic Options
#3507555 - 12/19/13 10:12 AM Re: Attempt at a "City Ham" [Re: TAFKAP]
Poser
Mud Dauber
16 Point


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

Offline
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.

http://www.GoCarnivore.com

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


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

Offline
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.
http://www.smokingmeatforums.com/t/131711/cured-venison-ham-s
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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


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

Offline
Update?
_________________________
I am a financial planner for couples who are too busy or don't know where to start. http://cumberlandwealthplanners.com/

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


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

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

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


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

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


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

Offline
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.

Top
Page 3 of 3 <123


Moderator:  gtk, Bobby G, RUGER, Unicam, CBU93, stretch, Kimber45, Crappie Luck, Mrs.Unicam 
Hop to:
Top Posters
4106599
RUGER
88400
Deer Assassin
65979
BSK
62020
Crappie Luck
51392
spitndrum
Newest Members
yarddawg54, schiesser, bigdoc, Bggamehunter, willy2763
13605 Registered Users
Who's Online
1 registered (Savage Shooter) and 69 anonymous users online.
Forum Stats
13605 Members
43 Forums
100233 Topics
1180122 Posts

Max Online: 788 @ 11/11/13 08:06 PM
Moon Phase
CURRENT MOON
December
Su M Tu W Th F Sa
1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30 31
Forum Donations
The TnDeer.Com Deer Talk Forum is for Tennessee Deer Hunters by Tennessee Deer Hunters. If you enjoy using our Talk Forum and would like to contribute to help in it's up-keep. Just submit your contribution by clicking on the DONATE button below and paying with PayPal or a major credit card. Any amount is much appreciated. Thanks for your support!

TN Burn Safe

Generated in 0.007 seconds in which 0.001 seconds were spent on a total of 15 queries. Zlib compression enabled.