How to Salt Cure a Deer Ham: A Step-by-Step Guide

For hunters and venison lovers salt curing a deer ham is a time-honored tradition that results in incredibly flavorful and tender meat. When done properly, salt curing intensifies the rich, savory flavors of venison while also preserving the meat. If you want to enjoy delicious salt-cured venison year-round follow this simple guide to learn how to do it yourself.

Why Salt Cure Venison?

There are several advantages to salt curing deer meat:

• Enhances flavor – The salt penetrates deep into the meat, enhancing its inherently delicious and savory wild flavors.

• Tenderizes – Salt curing helps break down tough muscle fibers and connective tissue, leaving the venison tender

• Preserves – Curing extends shelf life by drawing moisture out of the meat and inhibiting bacteria growth Properly cured meat can last for several months,

• Adds versatility – You can smoke, cook, slice, or eat cured venison as-is. It makes excellent charcuterie as well.

Ingredients/Equipment Needed

Curing a deer ham is simple and only requires a few ingredients:

• Deer hindquarter or ham

• Kosher salt or curing salt

• Container or food-grade bucket large enough to hold the ham

• Cheesecloth

• Kitchen scale

• Knife

• Meat mallet or hammer

Step-by-Step Process

Follow these steps to easily salt cure your own deer ham at home:

1. Prepare the Venison

After skinning and butchering the deer, separate the hindquarters from the loins and shoulders. Remove any silverskin or heavy fat deposits from the ham. Rinse briefly in cold water and pat dry.

2. Calculate Cure Amount

The basic salt curing ratio is 1 pound of salt for every 5 pounds of meat. Weigh the deer ham and calculate the necessary amount of salt.

For example, a 15 lb ham will need 3 lbs of salt. Use kosher or pickling salt, or a specialty curing blend.

3. Apply the Cure

Place the deer ham in a container large enough to hold it. Pour about 1/3 of the salt over the ham and rub it all over the meat thoroughly. Flip the ham over and repeat on the other side with another 1/3 of salt.

Make sure the entire surface is covered evenly in salt. Pack any remaining salt around the ham. Cover loosely with cheesecloth.

4. Cure the Venison

Cure the venison in the refrigerator for approximately 1 week per inch of thickness. A 6-8 inch ham may take 6-8 weeks.

Occasionally flip the ham and redistribute the salt cure as needed. The meat will stiffen and shrink slightly as it cures.

5. Rinse and Dry

Once cured, rinse the ham under cold water to remove excess salt. Pat dry thoroughly with paper towels. At this point, the ham is fully cured and ready to enjoy.

6. Optional Smoking/Cooking

For extra flavor, you can cold smoke the cured ham for up to 3 days before eating. Brush with maple syrup during smoking for an incredible flavor.

You can also optionally cook the cured ham by baking, boiling, or simmering to enjoy hot. Always cook to an internal temperature of 160°F.

Storage and Serving Tips

• Store cured venison ham in the fridge loosely wrapped in butcher paper. It will keep for 2-3 months.

• Slice the ham thin and enjoy it Italian-style in charcuterie boards, sandwiches, pizzas, and pastas.

• Dice up cured venison ham for hash, soups, chilies, or eggs.

• For a showstopping dish, prepare a whole salt-cured venison ham roasted with glaze.

Now that you know the simple process, try your hand at salt curing your own deer ham this hunting season. The delicious, long-lasting results are well worth the effort and wait!