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RIVERTON, Wyo. — Looking for a delicious recipe for your next get together or holiday meal? Try curing and smoking a venison ham. While this recipe takes a bit of time, it is well worth the effort as the results are unlike any venison you have ever tried. It will quickly become a favorite for all who have the opportunity to indulge in this delicacy.
The ingredients are few, it is just time and attention to detail that are important in the recipe.
Ingredients
3 to 4 lb. boneless venison hindquarter roast
Hi Mountain Buckboard Bacon Cure Kit
½ cup brown sugar
½ cup maple syrup
Curing
Smoking
Note: Use a meat thermometer to make sure the internal cooking temperature has reached 145°F.
For additional Hi Mountain Seasonings recipes visit www.himtnjerky.com.
Hi Mountain’s entire line of products, cooking tips, instructional videos and recipes are also available at www.himtnjerky.com. Hi Mountain products also can be found at high-end sporting-goods stores, farm-and-ranch stores and many local grocery stores.
Located in the heart of Wyoming, Hi Mountain Seasonings was founded in 1991. It is the premier manufacturer of kits for homemade jerky and sausage. Hi Mountain Seasonings has successfully captured distinct, traditional Western flavors in its jerky cure & seasonings, Western-style seasonings, bacon cures and other products that make up the unique line of gourmet Western seasonings. For additional information, write: Hi Mountain Seasonings, 1000 College View Drive, Riverton, WY 82501; call toll-free 1-800-829-2285; or visit the company website at www.himtnjerky.com.
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Editorial Contact:
Karen Lutto
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Kimi Herndon
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