To start, I elected to soak this ham in a brine instead of using a dry cure. This meant I submerged the venison roast in brine for a little over a week before I smoked it. I used a similar brine ...

The ingredients for making venison pastrami are simple and so is the process, though I feel this cured meat is taken to the next level when venison is used. If you got a roast, I suggest giving ...

Dry-cured sausage While the venison terrine recipe is actually a little more challenging to prepare, this recipe is probably the most difficult of the bunch because of the conditions you must ...

Remove the silver skin from the venison loin and trim it into an even shaped barrel. Season well. Mix all the dry ingredients together in a large bowl, and then smear the loin with the mustard.

From Chinese blanching techniques to massaging it with alcohol, there are plenty of ways to ensure your venison's best flavors stand out. Read more: 30 Essential Cured Meats To Know A deer's ...

1 For the venison cure, place the first five ingredients into a liquidiser and blitz to combine. Cover and set aside until required. 2 Put each sliced portion of venison between cling film and bat ...

Cover the venison with the cure mix and rub in to the meat. Cover with cling film and fix a heavy weight on top. Refrigerate for 24-36 hours. 3 When ready to serve, remove the venison from the ...

Look at the hams on that deer! Maybe I can cure a roast? How about corned venison? Sausages are a must, but which kind? Should I make some salami, too? Such was the case last week after I'd shot ...