Tndeer Logo

Page 1 of 2 12>
Topic Options
#3524908 - 12/31/13 09:18 PM Final Result of "City Ham": Delicious Failure
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9662
Loc: Memphis

Offline
Here's the original thread for developing a wet-cured venison rump "City Ham".
http://www.tndeer.com/tndeertalk/ubbthreads.php?ubb=showflat&Number=3504039&page=1#Post3504039

My initial goal was to create a venison reproduction of the traditionally available store-bought baked ham. Using a brine, wet cure the hindquarter for a number of days, then warm bake it in the oven for some spiral-sliced goodness.

But since I know very little about the science of curing meats, I don't know how to explain why my experiment failed, but it ultimately did. My goal of producing a whole-leg ham, similar to say the "Honey Baked" variety, was a failure. Good thing, since this stuff was a million times better. Smoke-roasting the meat gave an incredibly diverse taste-testing of the entire ham. Each muscle group cooked differently, offering various styles of meat from the same dinner. Pardon my lack of butchery knowledge, but the outer muscles were slightly dry, but with incredible flavor and a dramatic smoke ring. Inner meats were stringy and moist, much like a pulled pork roast. And best of all, the "shank" meat was like a good pastrami…cured and smoked.

I didn't know what the end result was going to be, but I ended up with a delicious roast venison, like none I've ever had. By no means is this a "recipe", but if you follow similar cooking methods, you'll really enjoy this.

At last mention, the leg was hung in the fridge to dry overnight. I think removing the meat from the brine, to soak in mildly flavored water, was a good move. After hanging all night, the leg sat on the counter for a few hours to come to room temperature. Using an offset barrel smoker, cooked the meat at around 225 degrees for about 3 hours. I used apple and maple woods, fueling the fire with hickory briquettes. After an hour of initial bare smoking, I started basting the leg with a 50/50 mix of honey & mustard, cut with some water. I also draped it in thin strips of salt pork to keep it from drying out on the smoker.


After 3 hours, I diced about 2 lbs of red potatoes, one red onion, and a bag of baby carrots into the bottom of a large roasting pan. Sprinkle generously with salt and pepper, pour in about 1" of water, and lay the meat on top. I ended up using some of the original salt pork in the collard greens, but left a few strips on top. I also coated it in a Dijon mustard and honey "glaze". Cover the pan in foil, and roast at 300 degrees for about 3 hours.


Here's the final product. Very delicious. I was extremely surprised that it came apart as extensively as it did. We'll use the bones for some venison stock. The drippings in the pan will also be a starter for some other stock.

_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#3524934 - 12/31/13 09:39 PM Re: Final Result of "City Ham": Delicious Failure [Re: TAFKAP]
DntBrnDPig
8 Point


Registered: 04/12/05
Posts: 2224
Loc: Cleveland, TN

Offline
Looks great!
_________________________
Any time you can get out to hunt, is a good day to hunt.

Top
#3525230 - 01/01/14 08:30 AM Re: Final Result of "City Ham": Delicious Failure [Re: DntBrnDPig]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7108
Loc: Shelby County, TN

Offline
That second to last picture is wort a thousand words. Looks great.
_________________________
Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

Top
#3525275 - 01/01/14 08:57 AM Re: Final Result of "City Ham": Delicious Failure [Re: BamaProud]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6260
Loc: Adirondack Mtns, NY

Offline
very impressive, good job.

the outer part resembles a "honey ham", the last pic also.

FDXX75
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


Top
#3525416 - 01/01/14 10:12 AM Re: Final Result of "City Ham": Delicious Failure [Re: FULLDRAWXX75]
ROUGH COUNTRY HUNTER
16 Point


Registered: 11/12/10
Posts: 12541
Loc: FRANKLIN COUNTY

Offline
it looks so good
Top
#3525633 - 01/01/14 01:14 PM Re: Final Result of "City Ham": Delicious Failure [Re: ROUGH COUNTRY HUNTER]
chunkandwind
8 Point


Registered: 08/20/08
Posts: 1734
Loc: mckenzie,tn

Offline
Yeah that looks real tasty right there.
_________________________
Μολων λαβε
National Rifle Association
Tennessee Firearms Association


Keep calm and brew beer.
Grow Organic! I can show you how.

Top
#3525687 - 01/01/14 01:53 PM Re: Final Result of "City Ham": Delicious Failure [Re: chunkandwind]
RUGER Administrator
Bambi Killa
Non-Typical


Registered: 11/19/99
Posts: 4105951
Loc: TN

Offline
Looks good man.
_________________________
Youth is wasted on the young.

Top
#3533175 - 01/06/14 07:59 AM Re: Final Result of "City Ham": Delicious Failure [Re: RUGER]
TX300mag
Pea Picker
14 Point


Registered: 11/10/02
Posts: 8949
Loc: Crosby, TX

Offline
Win!!!!
_________________________
From the sky the highway's straight as it could be
A string pulled tight from home to Tennessee

Team Peapicker

Top
#3533570 - 01/06/14 11:47 AM Re: Final Result of "City Ham": Delicious Failure [Re: TX300mag]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9662
Loc: Memphis

Offline
Mrs. TAFKAP took those vegetables and the stock from the bottom of the pan, and she blended it into the best potato soup we've ever had.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

Top
#3535017 - 01/07/14 05:43 AM Re: Final Result of "City Ham": Delicious Failure [Re: TAFKAP]
WMAn
8 Point


Registered: 11/05/10
Posts: 1222
Loc: Williamson County

Offline
Did you serve it to anyone who is unaccustomed to eating venison?
_________________________
I am a financial planner for couples who are too busy or don't know where to start. http://cumberlandwealthplanners.com/

Top
Page 1 of 2 12>


Moderator:  Bobby G, RUGER, Unicam, gtk, CBU93, stretch, Kimber45, Crappie Luck, Mrs.Unicam 
Hop to:
Top Posters
4105951
RUGER
87751
Deer Assassin
65716
BSK
61511
Crappie Luck
51376
spitndrum
Newest Members
JRH, skysoldier173, jtw465, lovetohunt96, Csfraley
13413 Registered Users
Who's Online
106 registered (CATCHDAWG, 260rem, Puddleduck, 74MOPAR, RodBone75, bigluresonly, 10 invisible) and 161 anonymous users online.
Forum Stats
13413 Members
42 Forums
96700 Topics
1132266 Posts

Max Online: 788 @ 11/11/13 08:06 PM
Moon Phase
CURRENT MOON
October
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 0.234 seconds in which 0.001 seconds were spent on a total of 15 queries. Zlib compression enabled.