Thread: Turning venison into ham and bacon

Originally Posted by Mauser308

Yep, one thing that I've found surprisingly good for meat is one of those "George Foreman" type draining grill plates. No chance of stewing meat, period as the liquid will disperse. You just gotta get one that allows you to set the temp, the one I have now is really good apart from the 'on is it' temperature control. It's a little finickity especially if your cuts are not the same thickness, as the thicker gets burnt and the thinner looks raw. Having a temp control to lower the oomph a bit would allow you to cook the thick one, and be standing it while you brown and finish the thinner cut. You do need to be careful you don't dry the meat though as the med-rare, med, to burnt time isn't much different. It's very hard to get a well done that isn't dehydrated at the same time!

Its good when you find a good way to cook your meat and the more you do the better you get at it

Originally Posted by erniec

Have had fallow done like "mutton hams"
no complaints.
Mind you the old story only as good as the meat you drop off.

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Yep the legs we dropped off were good so they should be fine. I will find out tomorrow when I get it

Originally Posted by Plinky

Had a few hams done by local butcher only fallow so far. They’ve come out great, keep getting asked for more by mates I’ve given some to. Nice change at Christmas too.

I will take some to work this week for lunch and if its good I will keep one for Christmas

I picked up my ham and bacon this afternoon and I can report that the ham is the best I have ever tasted. I have not tried the bacon yet.

Excellent, I’ve got mine but we are saving it until kids come down in a few weeks, looks good though.

Have you got a photo of yours?

Originally Posted by outdoorlad

Excellent, I’ve got mine but we are saving it until kids come down in a few weeks, looks good though.

Have you got a photo of yours?

If I remember I will take a phot when I get home from work and post it for you.

I have taken some slices to work to have in some fresh buns and salad for lunch.

Bottom photo shows the ham at the back and the bacon at the front.

Ham is yummy, haven't tried the bacon yet.

Originally Posted by 7mm Rem Mag

I picked up my ham and bacon this afternoon and I can report that the ham is the best I have ever tasted. I have not tried the bacon yet.

@7mm Rem Mag Thought you would be impressed ,you can see why we now reserve 2 in our cool room for the Xmas /new year get togethers & they take center stage on the Xmas table.

For us the Mocetta which is basically a Italian Venison Ham made especially for game that is skinned , is a step up again & is just fantastic as part of a "grazing" platter with cheese & olives etc,that we enjoy so much over the summer with a cold one on the back verandah .The Venison ham is a favorite here for the old toasted sandwich as well & is a great meal on its own.

Fantastic how you have now found a new way hunting can provide top quality food to the family table , enjoy .

Originally Posted by bunji

@7mm Rem Mag Thought you would be impressed ,you can see why we now reserve 2 in our cool room for the Xmas /new year get togethers & they take center stage on the Xmas table.

For us the Mocetta which is basically a Italian Venison Ham made especially for game that is skinned , is a step up again & is just fantastic as part of a "grazing" platter with cheese & olives etc,that we enjoy so much over the summer with a cold one on the back verandah .The Venison ham is a favorite here for the old toasted sandwich as well & is a great meal on its own.

Fantastic how you have now found a new way hunting can provide top quality food to the family table , enjoy .

Thanks mate, this has made the variety in the meals from the venison awesome.

I don't think we will ever get sick of eating it by rotating through roasts, stews, steak, mince, ham and bacon. We could always get sausages done as well.

@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 .

@bunji its funny you should mention the cloth ham bag, my wife was talking to the ladies at bowls yesterday about the ham and they told her about the ham bag and also the white vinigar and dampening of the bag etc so we bought one today.

Thanks for sharing this with us and anyone who doesn't know about the ham bag make sure you give it a go. If it keeps your ham good in the fridge for weeks its well worth a go, it means you can take your time eating it and it remains great.

Originally Posted by 7mm Rem Mag

@bunji its funny you should mention the cloth ham bag, my wife was talking to the ladies at bowls yesterday about the ham and they told her about the ham bag and also the white vinigar and dampening of the bag etc so we bought one today.

Thanks for sharing this with us and anyone who doesn't know about the ham bag make sure you give it a go. If it keeps your ham good in the fridge for weeks its well worth a go, it means you can take your time eating it and it remains great.

@ 7mm Rem Mag No worries mate, always love to encourage & see others getting the most out of the love of hunting we all share .

If you ever have any questions or need help just give us a yell if l can help l will.

I got some venison saveloys done as well, kids love them.

Originally Posted by bunji

@ 7mm Rem Mag No worries mate, always love to encourage & see others getting the most out of the love of hunting we all share .

If you ever have any questions or need help just give us a yell if l can help l will. :thumbsup:

Thanks mate I appreciate that

Originally Posted by outdoorlad

I got some venison saveloys done as well, kids love them.

Thats sounds like a good idea as well. Cheers