Salt Curing Deer Ham?

Ok so does anybody know how to do this or tried this. I am wanting to salt cure a deer ham. Dry cure not a brine.

If you have done it please post up.

Robby

Biltong...absolutely fantastic. Google it and if it looks like something you would like to try, PM me and I can give you some directions. Everyone has their own way of doing it, but after some trial and error, I got it down pretty good.

Put it on here.

I sent you a PM

I would love to see it too

Here is some information or curing. Dad and Uncles used kill hogs around Thanksgiving, and dry cure by sacking up the hams with Maple Sugar Cure, leaving them in a cooling room to cure. Ready for Christmas day hams. It was the best ham ever. And simple to do from what I remember.


*Salt Curing and Smoking Meats:
http://uga.edu/nchfp/publications/nchfp/lit_rev/cure_smoke_cure.html
http://www.mortonsalt.com/products/meatcuring/smokeflavor.html


and some more:
*Cooking, prep, and sausage
http://www.sausagemaker.com/
http://www.askthemeatman.com/cooking_wild_boar.htm
http://www.lubbockonline.com/stories/022207/lif_022207030.shtml
http://bbq.about.com/od/barbecuehelp/a/aa061006a.htm
http://www.pig-hunt.com/id20.html
http://www.spitjack.com/page/SJ/CTGY/HOG?gclid=CPH8se_JjYkCFQRbFQodAylOAw
http://slemke.tripod.com/hog.html
http://en.wikipedia.org/wiki/Brining

If you are leaving the bone in it is best to inject some cure around the bone.