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Dry Aged White Tail Leg for Mother's Day
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<blockquote data-quote="Treeslug" data-source="post: 2530331" data-attributes="member: 115704"><p>JTC, Yeah, hogs might be too much of a challenge. I used to inject the hams with a ham cure and smoke them. Never had a problem with worms, but that was probably because of the cure and the brief time between killing the hog and getting it processed. I also used the cure on the back straps and tenderloins of hogs. Makes a Canadian beacon.</p><p></p><p>I also make most of my wild game into sausage. By weight, I try to use 1/3 venison, 1/3 hog, and 1/3 untrimmed beef brisket. Got to have some fat for good sausage. That blend works out to about an eighty percent lean and twenty percent fat. I use the pink modern cure to keep the sausage from going "green." If you trim most of the silver skin off the deer, there will be NO wild gamey taste at all. But this year I will age a deer ham in cheesecloth in my temperature-controlled garage refrigerator, thanks to your inspiration. Been looking for something new to wow the few friends still alive. Thanks!</p></blockquote><p></p>
[QUOTE="Treeslug, post: 2530331, member: 115704"] JTC, Yeah, hogs might be too much of a challenge. I used to inject the hams with a ham cure and smoke them. Never had a problem with worms, but that was probably because of the cure and the brief time between killing the hog and getting it processed. I also used the cure on the back straps and tenderloins of hogs. Makes a Canadian beacon. I also make most of my wild game into sausage. By weight, I try to use 1/3 venison, 1/3 hog, and 1/3 untrimmed beef brisket. Got to have some fat for good sausage. That blend works out to about an eighty percent lean and twenty percent fat. I use the pink modern cure to keep the sausage from going "green." If you trim most of the silver skin off the deer, there will be NO wild gamey taste at all. But this year I will age a deer ham in cheesecloth in my temperature-controlled garage refrigerator, thanks to your inspiration. Been looking for something new to wow the few friends still alive. Thanks! [/QUOTE]
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Dry Aged White Tail Leg for Mother's Day
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