Thread: Turning venison into ham and bacon

@7mm Rem Mag I am lucky & have been mates with a pair of retired Italian & German Chefs & restaurant owners l took hunting over 20 yrs ago & have been great mates since .We have been making smoking/preserving meats & making our small goods for years & they are a wealth of knowledge. Of course it depends on personal tastes but Venison Ham is fantastic ,they got me addicted to Mocetta which is basically Italian Venison Ham ,it is like prosciutto & perfect for meat without the skin , the Italians use it for their Goats which are skinned like we do with Deer . It is now my favorite & gets center stage at xmas,Venison Bacon is good but the next door farm has pigs & we swap home made Sausage & Salami for as much pork as we want ,but am also lucky to have some prime eating mountain pigs we hunt 10 mins away from our farm & that is what they prefer for our bacon etc.

If you have taken it to a Butcher who knows how to Prep Venison my bet is you will love it .

The Farm chiller with our Summer/xmas treats all Venison/game based .

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