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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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venison ham/tender quick how too?
I have a large fresh venison ham and a few bags of Mortons Tender Quick
curing brine mix. The package says to let the meat cure for 24 hours. I thought it took days! I don't want some quick 'almost ham'. If it takes days of the brine treatment to get a true ham I'm all for it. What do I need to do? Mike |
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Sean Elkins wrote:
> In article .com>, > wrote: > > >>I have a large fresh venison ham and a few bags of Mortons Tender Quick >>curing brine mix. The package says to let the meat cure for 24 hours. I >>thought it took days! I don't want some quick 'almost ham'. If it takes >>days of the brine treatment to get a true ham I'm all for it. What do I >>need to do? >> >>Mike > > > > Are you wanting to make a 'country ham'? If so then you need the Sugar > Cure. Essentially the process takes a few weeks to make a hard cured ham > that can be stored at room temperature. TenderQuick should work for this too -- actually better than Sugar Cure because Sugar Cure does not contain nitrite. If I had the TenderQuick already, I would mix some brown sugar with it and use it. The ham and bacon we used to cure with Sugar Cure as red-gray instead of pink, and was way too salty. (but it tasted good) I don't have the times and stuff anymore. Morton Salt publishes a good home meat curing guide. (note: all my recollection of this is about 30 years old) > Your mention of brine makes me think that you are really making a ham that > needs to be refrigerated. If so then the time should be similar to making > a pork ham. Have you Googled brining ham to find directions on the web? Best regards, Bob |
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Sean Elkins wrote:
> In article .com>, > wrote: > > >>I have a large fresh venison ham and a few bags of Mortons Tender Quick >>curing brine mix. The package says to let the meat cure for 24 hours. I >>thought it took days! I don't want some quick 'almost ham'. If it takes >>days of the brine treatment to get a true ham I'm all for it. What do I >>need to do? >> >>Mike > > > > Are you wanting to make a 'country ham'? If so then you need the Sugar > Cure. Essentially the process takes a few weeks to make a hard cured ham > that can be stored at room temperature. TenderQuick should work for this too -- actually better than Sugar Cure because Sugar Cure does not contain nitrite. If I had the TenderQuick already, I would mix some brown sugar with it and use it. The ham and bacon we used to cure with Sugar Cure as red-gray instead of pink, and was way too salty. (but it tasted good) I don't have the times and stuff anymore. Morton Salt publishes a good home meat curing guide. (note: all my recollection of this is about 30 years old) > Your mention of brine makes me think that you are really making a ham that > needs to be refrigerated. If so then the time should be similar to making > a pork ham. Have you Googled brining ham to find directions on the web? Best regards, Bob |
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