Cold-Smoked Roe Deer Ham
Tender roe deer ham from the haunch, traditionally dry-cured and then cold-smoked. The fine meat structure of roe deer absorbs beech wood smoke particularly well, developing a mild, delicate flavor after adequate maturation. A classic game ham for discerning connoisseurs.
Ingredients(for 1 kg)
Instructions
Curing
8-10 daysMix all ingredients and rub the prepared roe deer meat (deboned, sinews removed) evenly on all sides. Vacuum-seal and store in the refrigerator at 3-5 °C, turning daily.
Soaking and Drying
4-6 hours soaking, 12 hours dryingSoak the cured meat in cold water (1 hour per 100 g of meat thickness), then pat dry with paper towels and air-dry at 12-15 °C until the surface is slightly tacky-dry.
Cold Smoking
4x 8 hours (over 4 days)Smoke the meat at a maximum of 18 °C in cold smoke using beech wood dust. Allow at least 12 hours of rest between each smoking session. The surface should show a golden-brown color after the final session.
Maturation
10-14 daysHang the ham at 10-14 °C and 72-78% relative humidity. Check daily for mold. Target a weight loss of 25-30%. Slice and serve thin once the desired firmness is reached.
Pro Tip
Roe deer meat has very little fat and dries out quickly – humidity during maturation should never drop below 70% to prevent surface cracks.
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