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Thread: VENI HAM

  1. #1

    VENI HAM

    No it's not a war that the americans fought in the 60's and 70's.

    I have just taken a tunnel boned haunch of venison and packed it in salt. it will stay in salt and wieghed down until thursday when i will take it out and hang it in muslin for a month or 3.

    I am really looking forward to it.

    has anyone done this before?

    Any tips?

    swampy

  2. #2
    Sounds delicious... let us know how it turns out!

    Gez

  3. #3
    If this works we'll all be doin it.

    Lets have all the details swampy when you've taken a slice or two off the finished article.

  4. #4
    I can't wait for the outcome, so mine is going in the salt tomorrow!
    cheers
    richard

  5. #5
    Ok guys how about posting your recipe?

    If it goes well woo Hoo 8)

    If it goes bad we'll know to avoid it

  6. #6
    Swampy, how is your veni ham coming along?
    Its been a week now and the joint has almost stopped releasing any liquid.
    From what i understand once it completely stops you hang it muslin in a cool place for between 3-6 months.
    Cheers
    Richard

  7. #7
    SD Regular willie_gunn's Avatar
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    Swampy

    How goes the ham? I've just taken delivery of an order from Weschenfelder of Supacure and was thinking of trying a Veni-ham rather than regular ham, so wondered if you could share any tips and suggestions?

    Also received a shed load of rusk, sausage casings and herbs to make up a batch of veni-bangers using up some muntjac. Will be my first attempt, so itching to get the belly pork from the local butcher, fire up the mincer and get going!

    willie_gunn

  8. #8
    I've made a parma venison ham from a boned roe haunch. Beautiful!!!

    Will post pics later....

    Dave

  9. #9
    Mine was taken out of the salt after 3 weeks, basically after there was no more fluid coming out.
    Its now in muslin and air drying, it might get a try in 3-4 months.
    Cheers
    Richard

  10. #10
    SD Regular willie_gunn's Avatar
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    Thanks for all the interesting info.

    I've now finished butchering five muntjac (don't ask....) so I have a mess of venison to work on!

    Having stuck the fillets, the cube meat and 6 of the haunches in the freezer, the plan is to cure a couple of remaining haunches, biltong the others (I bought back some biltong spice from my last trip to ZA), and create 10kg of venison sausage with all the diced meat (plus some belly pork, rusk and seasoning of course).

    The kitchen will look like something out of Sweeney Todd this evening

    willie_gunn

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