Thread: First crack at Venison Ham

Originally Posted by Beaker

Looks great!

So what was in the brine?

100g salt. non iodised
70g brown sugar
5g Kurikwik ( Saltpetre, Sodium Nitrite 12.5%)
per 1000mL water

This leg took 5.7 litres of brine total 1 1/2 us gallons, Thats a 20% mixture. Leg weighed 3kg so 20% of that is 600grams of brine which was injected into the meat. You can adjust the salt and sugar volumes to your taste but you have to have the nitrites at the right rate because Botulism is not that good for you.

Question for you re Macrocarpa
What sort of flavour does this give? I was always told to stay clear of woods like this and pine as it can be bitter? But Hey i suppose you cant get any manuka there aye!

Good write up and results look awesome.

Oh I just reread your post now I think you just used redgum and the Mac is just there posing in the picture.

I don't think softwoods are recommended for smoking.

Yes used Redgum.

We also have Kanuka. Ti-Tree here so for the next one I do I'll try that for the wood. I have a heap of "round" roasts in the freezer so they will be good for turning into hams and won't take long to cook.