Boiled Venison Ham Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup Morton Tender Quick
4 cups cold water
1 4-ounce meat pump
8 pounds rolled and tied deer, elk, bear or moose round
1/2 cup Morton Sugar Cure (plain or smoked flavor)
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Directions: |
Directions:Mix water and Morton Tender Quick thoroughly in a suitable brining vat. Using a 4 ounce meat pump, pump the am (round) to 10 to 12 percent of its weight with the brine mixture. After pumping, divide the sugar-cure mix into two equal parts; vigorously rub half the measured amount on the surface of the ham; place ham in in the leftover brine and refrigerate at temperatures no less than 36 degrees and not more than 40 degrees. After three days, rub the remaining sugar cure into the ham; replace in leftover brine to cure an additional three days. Remove ham from brine; rinse off and cook in 160º to 165º water until the internal temperature of the ham reaches 152º. Carefully remove cooked ham from simmering water and place into cold water for one to two hours, or until the internal temperature of the ham is reduced to 100º. Remove ham to refrigerator; read to slide and eat the next day. |
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