Have you ever wondered how to make ham from wild game? In this exciting episode, chef Jordi Ellingham takes us through the process of curing and smoking Sambar venison to create a mouthwatering venison ham that’s perfect for sandwiches, charcuterie boards, or holiday feasts.
This recipe uses Sambar venison harvested from our incredible hunt with Gordon at North East Experience, featured in Episode 8, Season 2 of The Huntsman [Watch the hunt here: https://youtu.be/5-yP8pMNrCM%5D. By combining traditional curing methods with Carnivore Collective Rubs, this venison ham takes on a rich, smoky flavor that showcases the best of wild game.
Whether you’re a seasoned hunter or just a fan of unique culinary projects, this venison ham recipe is sure to inspire. Learn how to cure, smoke, and slice your own wild game ham and bring a new level of creativity to your kitchen.
For more information on Carnivore Collective products visit https://carnivorecollective.com.au/
Use code “HuntCook” to get 5% off all Carnivore Collective products.
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