Thread: Turning venison into ham and bacon

@7mm Rem Mag Now it looks like you have found a good butcher you can get some snags done next time ,with the Venison ham we find using a Old School cloth ham bag while in the fridge keeps it from " drying out" & lasts longer in the fridge etc & retains the flavor best being skinless.

The missus dampens it with a light vinegar/water mix & it keeps for ages (only the 2 of us on the farm now)

With our Sausage & Salami making l have found it allows a good use of Chammy & Tahr meat as well, mixed in with the Venison etc & it helps to make them great flavorsome sausages .