I wonder if you could cure deer hams in salt like country hams? Seems my wife's cousin's husband did it once but it was a long long time ago?
Deer hams in salt box?
- Thread starter Iglow
- Start date
I've had deer hams smoked and cured like pork hams many times. They have always been great. I've never had a deer ham cured like country ham, though. But I am certain it would turn out great.
I'm sure it's perfectly fine and normal, presuming you have a good climate-controlled setup. I bet it would likely be a lot simpler since a deer bone isn't nearly as big as a hog bone.
I wet-brined a "city ham" a number of years ago, and it came out pretty nice. I know there's a method where the prosciutto makers have to use some heavy pressure to bleed out the femoral artery because of long-term rot, but I remember not needing it from my deer leg. But I'd really look into it as bone rot & encapsulated blood deep within the tissue would be your biggest sources of failure.
