WebJul 21, 2009 · Instructions Grind the juniper berries, black pepper, thyme and bay leaves together until fine. Mince the rosemary. Combine all the... Carefully rub half the mixture into the goat legs, making sure to get lots … In a large pot, heat 2 gallons of water. Add 1 ounce of Tender Quick per pound of ham, along with the remaining ingredients. Bring the mixture to a boil, stirring frequently. Once the mixture boils, remove it from the heat and pour into a clean, non-reactive container slightly larger than the ham.

How to Sugar Cure Smoked Venison Ham eHow

WebJan 28, 2014 · With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. Dr. Gregg Rentfrow. a certified meat scientist will show yo... WebPreheat your pellet grill to 180 degrees. While preheating, remove the venison from the brine and let it air dry on a plate. Once the grill is preheated, smoke the venison roast for an hour and a half. Then, crank … heilpraktiker youtube

Cured Smoked Venison Ham - Realtree Camo

WebPut your meat in wood barrels or vinegar stone crocks. Leave small boned meat chunks submerged for 2 days. Bacon submerged for 4 days. Cut hams and shoulders 14 days. Whole hams 21 days. Storage area must be extremely cold, but not freezing to prevent fermentation. After submersion, run thick thread through corner of meats and hang in … WebCalculate the correct amounts of sea salt, preserving salt, pepper, garlic powder, brown sugar, and rosemary, and combine in a bowl. Place ham in a large roasting pan, and rub … WebDec 20, 2013 · Ingredients-4 lb. wild boar or venison trimmings, cut into cubes-1 tsp. Insta Cure No. 2-1½ oz. kosher salt-6 garlic cloves, minced-4 tsp. coarse black pepper heilpraktiker mainz-kostheim