Hunting Washington Forum

Big Game Hunting => Bear Hunting => Topic started by: WSU on August 04, 2011, 11:41:14 AM

Title: Curing bear hams
Post by: WSU on August 04, 2011, 11:41:14 AM: Anyone have a recipe for this, and care to explain the process?
Title: Re: Curing bear hams
Post by: sebek556 on August 04, 2011, 08:42:13 PM: would it be any different then curing a pork ham? :dunno:
Title: Re: Curing bear hams
Post by: WSU on August 05, 2011, 09:32:01 AM: I have no idea, and don't know how to do that (although I'm sure it would be easy to look up). I always hear people talking about doing it on web forums, but have never heard anyone describe how to do it. Seems like it would be a fun thing to try out.
Title: Re: Curing bear hams
Post by: high country on August 05, 2011, 09:42:08 AM: we did one with a simple rub and roasted it on a spit........OMG it was good.
Title: Re: Curing bear hams
Post by: NRA4LIFE on August 05, 2011, 09:54:09 AM: Depends on how thick it is. If it's not more than 3-4" thick you could probably use something like Buckboard Bacon cure or a dry cure made from Prague Powder (some call it Pink Salt). If it's thicker than that I would use a wet cure brine with the Prague Powder, Salt and water and stitch pump it. either way will take 7-10 days to cure it properly.
Title: Re: Curing bear hams
Post by: buckcanyonlodge on August 05, 2011, 09:58:56 AM: Check with Pete or George from Jahrs European Sausage in Selah.They have some GREAT old country recipies.509-697-8904. They pump brine into the hams,let them stand 24 hrs., then smoke them.