Make your own dry cured deer ham - tasty and tender

Name: Make your own dry cured deer ham - tasty and tender
Ingredients: 100 % venison e.g. from the leg, nut or back (1000g) Important: The piece of meat must be neatly parried and have no pockets!; 27 1/2 g salt; 2 1/2 g Cure #1; 2 g sugar mixture (1 g dextrose, 1 g sugar); 2g rosemary; 1 1/2 g black pepper; 1 1/2 g white pepper; 1 g coriander; 3/4 g juniper; 1/2 g Bay leaves

wurstcircle.com

Today I show you how you can make a dry cured deer ham yourself. With a moderate effort you achieve a super tasty result.

View full recipe on wurstcircle.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wurstcircle.com.

Share this recipe:

Ingredients

100 % venison e.g. from the leg, nut or back (1000g) Important: The piece of meat must be neatly parried and have no pockets!
27 1/2 g salt
2 1/2 g Cure #1
2 g sugar mixture (1 g dextrose, 1 g sugar)
2g rosemary
1 1/2 g black pepper
1 1/2 g white pepper
1 g coriander
3/4 g juniper
1/2 g Bay leaves