Tried a Venison Ham (pastrami for the purists)

[ganderblaster]

Wow heard of guys doing it but gave it a try and smoked it this afternoon while deer hunting. Tastes just like ham. So good, Get tired of roasts especially the tougher ones this is a great solution. https://www.outdoorlife.com/how-to-c...son-ham-roast/

Going to try corned venison for sandwiches next. Definitely opened my eyes to what’s beyond roasts and hamburger for cuts.

[Red Bullets]

Looks yummy. Corned or pickled venison could be a treat too.

I am thinking this Sichuan dried meat recipe might be worth trying with venison. Takes a bit of time. A couple months.

https://www.youtube.com/watch?v=l6qkwAXsUNo

[ghostguy6]

Ive got a 25 lbs moose roast in the brine right now. Should be ready to smoke on Dec 23.

[calgarychef]

Originally Posted by ghostguy6

Ive got a 25 lbs moose roast in the brine right now. Should be ready to smoke on Dec 23.

That’s a pretty big roast, do you inject them too? Or just brine?

[ghostguy6]

That thick you need to inject or it would be rotten in the middle long before the brine penetrated into the meat.

Here are the instructions for the brine:

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.