deer ham - The HuntingPA.com Outdoor Community
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post #1 of 5 (permalink) Old 09-05-2017, 09:29 PM Thread Starter
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deer ham

So I finally scored some ham kit from LEM,sweeter than sweet, and omg was it good. First time so i followed the dosage excact and it was a bit salty, but most brines are. it was a front shoulder and it was so good. it tasted and looked like corned beef. so red and awesome. chopped it up and made some rueben dip and it was a crowd pleaser. Noone at the party had any idea it was deer, but it got ate up fast. I'll be doing that one again. soaked in fridge for 5 days and cooked in the smoker.
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post #2 of 5 (permalink) Old 09-08-2017, 07:38 AM
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Sounds awesome. One question though......Would any of your guests been repulsed if they knew they were eating venison ?

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post #3 of 5 (permalink) Old 09-08-2017, 08:03 AM
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Quote:
Originally Posted by steelhead125 View Post
Sounds awesome. One question though......Would any of your guests been repulsed if they knew they were eating venison ?
my brother in law was. one thanksgiving everything on the table was made from wild game except the ham. when he went for seconds he started asking about the sausage, the turkey, etc...when i told him he just put his plate down rather loudly and pouted in the living room.

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post #4 of 5 (permalink) Old 09-08-2017, 09:04 AM
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A few of the women in the family are always hesitant when they come over because they are not sure if I am feeding them venison or not. Never tricked any of them but I am always tempted.

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post #5 of 5 (permalink) Old 09-15-2017, 03:57 PM
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The LEM ham kit is pretty salty. I noticed it with a wild boar ham I did using their kit as well. You can reduce the saltiness a bit by an additional soak in fresh water overnight if you want, basically this will draw some of the salt back out, won't hurt the meat as it is already cured. The downside is it will lower the sweetness a bit too, I usually dry rub mine with brown sugar before I smoke it anyway. I have also successfully cured and froze uncooked hams like this, thawed them and smoked them with very good results. I find the smoked, then frozen and thawed to be watery and sometimes will develop off flavors. Now you got me thinking I have to make a ham this year again.
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