I hope you keep making these. A little tip, people enjoy seeing the harvest, as well, and then the preparation of the animal for eating. But this is something I had NO idea how to do. People like you who are younger, but with old time knowledge are few and far between. These are skills everyone should know how to do. Thank you for making this!!!
@Uncle Papaw Jonny yeah buddy. This was a very informative video! Honestly, film the harvest with your phone. If you've got a laptop, you can use adobe's film editor for $35 a month
You did a great first video man of God. I’m 68 and a rancher in central Texas. I’m also a teacher,preacher at a small town church. More videos like this would be appreciate. To God be the glory.
Thanks for sharing this. My mother used a pillow case to sugar cure our pork hams when I was a kid. She used salt, brown sugar, black and red pepper. Don't remember how long before they were ready to eat. I am 80 and can still smell the ham and biscuits cooking!
If I dont like the video... Eh? Dont you stop doing these. In the first few minutes I learned something. I dont live like you do. I wasnt raised like you were. I am not immersed in the country as you are. I didnt learn the things you did because I didnt have the experiences you did or the teachers. Ive seen videos on curing before. Never one on Venison Hams, and never on sugar curing... but before you even began to show me how, you already taught me new things. You spill treasures just rambling on as you do and have no concept of the worlds of understanding you open. To you, its just ordinary, every day knowledge and old, worn habit. To many of us its a deeper understanding and new pathway we didnt realize existed. You just carry on as you are. Your doing great.
Sound and video was perfect! You have skills country folk have never known. Please keep making videos like this. The LORD bless and keep you Christian brother the LORD make His face to shine upon you! Numbers 6:24
@@jonathanjones5344 If you can afford a bit more for a 100% cotton pillowcase, The Company Store makes awesome bed linens! I've never used any for curing hams, but I think they might work for that, lol! Regular price for them can be pricey, but their clearance sales can be pretty affordable, though the pattern selection will be iffy. Thanks so much for the tutorial! My husband would have loved it, if he were still here on God's green Earth.
Just came across ur channel tonight, and right off, I LOVE deer meat lol..yep..best eating. Sound was good to me. Beautiful deer hanging up. Thanks for sharing and hey from South Carolina..
I grew up in gate city, Virginia . I’m retired and live in Florida. My fondest memories are as child staying on many weekends and 2-3 weeks in the summers on my grandparents farm. He kept a dozen or more chickens, 4-5 hogs, a cow, and two child hating geese. He had a barn, hog pen, chicken coops, and a smoke house.As I’ve gotten older, I miss the mountains more each year, BUT I would miss my grandchildren who live in Florida and am here to stay, unless they move. Thank you for posting this.
Thanks for commenting!! Gate City isn’t far from me at all. The church I pastor in Bristol is just off of the Gate City highway. My wife loves Florida especially the Gulf Coast side. I’ve visited once but only for a turkey hunt in southern Florida. You definitely have to come back and visit these beautiful mountains!! Thanks for watching and commenting!!
40 years old born and raised in Colorado and been hunting since I was old enough to hold a .22 and. Can say this is the first time I have ever seen a deer ham…. That being said now I’m interested
Man, you are correct when you say there's not much info when it comes to curing deer. I did a hind quarter last week on the smoker and shreaded it for tacos. The other is sitting in the freezer, and I may have to try this. My grandpa used to make sugar cured hams, but unfortunately, I was never able to learn it from him. Keep up the great work keeping these traditions alive, and God bless!
The University of Kentucky, has an excellent video on curing hams, out of all the recipes for curing mixture I've ever heard pretty much to the man they all use the UK recipe
@@jonathanjones5344 I've done dear before, curing with this recipe excetera excetera, pretty similar to doing a ham, and the deer comes out tasting pretty similar to a ham to me
Great backdrp, my friend . Perfect . Don't change a thing ... Could hear you just fine . Great 1st video . Up here in New England . Really enjoy this content and learning more of the older ways of doing things . Need to keep them going andbpreserve the traditions .... All the best to you andvyours ,,Dan ..
Hi, for the first time I feel you did an excellent job! You were very clear, no problem, hearing what you were saying, and understanding what you were doing. I would like to hear more videos from you, thank you, God bless you! 19:24
Big Hello From The Adirondack Mountains of New York. Stay Strong and Keep The Faith Great Video, keep'em coming. Here You Go: "The Appalachian Sage" Stay Well Brother.
Just now seeing your video and you and really enjoyed it. I’m a deer hunter always looking for different ways of preparing. look forward to the smoking process. Thanks
I’m going to redo to these videos again this year. There’s a few things I’m going to change and tweak. I really appreciate you watching and commenting!!
Old school American, good man ! I learned a lot, and don’t apologize for your location or the background of your location, That’s real America… simple life is the best life God bless you
I do a old West Virginia recipe for dried beef it works out great on deer I clean as much fat as possible off mix up a brine that has salt sugar backing soda and salt petre let it marinate for a month, hang it out to dry and smoke it comes out great every year
How about gad, family, country for the name of your channel. Thanks for sharing some of your knowledge. When hard times come and we all know they are coming, the real people who live on the land will survive. The city people will end up eating each other. God bless you.
I’ve decided to go with Uncle Papaw Jonny. Im considering putting God Family Country on some merchandise I may end up selling to help support the channel. That’s if the subscriber numbers continue to shoot up. Thanks for commenting.
Heard you load and clear brother better then you think don’t apologize for you’re dialect brother man. Thanks for the 411. On some old time know how. Watching hear in a rainy day in Southern California. On a work night and in my car taking these sweet notes down to cure me my mule deer this season come around. God bless.
Great job brother. I am a Michigan boy and have been hunting and fishing since I was a little dude so I enjoy a lot of the same $hit you do. Very interesting and you did better than a lot of these professionally produced videos. Awesome vid!!!
I had good parents but they were always busy and never taught me things. I've learned all I know down the road from different people. This was really good to know. I grew up in NC and now I live in IN and about to start hunting with a buddy so thank you for the info
Another Virginia Appalachian here, just up in the Shenandoah Valley of Virginia. I've sugar cured a few deer hams over the years but they did not meet my expectations and ended up a bit tough. I prefer to make chipped venison for chipped venison gravy. It's excellent. I think you will find that using all that pepper, it will have some affect on the meat. LOL People are all worried about using nitrates to cure, but it sure beats taking a chance on botulism. You might get by forever with no problems, but after seeing it first hand when I worked for the health department, it is not pretty. Nitrate consumption has been dispelled as harmful to your health and you literally would have to consume a hoard of it to affect your health, but then again the same people don't mind sitting down and drinking a 12 pack an evening. LOL.
I thought about using some nitrates but I just knew the old timers never had any issues. But I’ll definitely keep it in mind. And yeah I could tell there was a little more pepper then need. Lol. I appreciate the comments from a fellow Virginian !!
Grate video like seeing how it is done . I am from Louisiana and I am a Butcher in a meat market and process my own Deer and Pig.would like to see your smoking process. Can’t wait to see the process you smoking that Deerham would like to try that sometime thank you great video
The old timers around here (NW Florida) used to talk about the power of the curing process was really in the mold of the smokehouse. They claimed every smokehouse had its own unique mold colony. They talked about the boxes of salt, brown sugar, and black pepper were impregnated with the mold spores. They claimed the mold did more for the food preservation than the curing mix. Tasting an old timey ham vs those done today...the old stuff wins hands down. Then again, the hams had lost over 40% of their original weight...so they were bothing but concentrated flavor. I could only imagine how much better a cold smoked cured deer ham would be done the old way.
I have been looking for a video like this for a long time. I live in south east Indiana. You remind me of people I hang out with. Thanks for the great content.
One of the reasons for the progression to plastic bags was roaches love paper bags. It easily infests a home because most people don't check for stowaways. Obviously the store doesn't ask if you want roach free bags... Very nice presentation, Sir.
Keep this up brother. I just stumbled across this video and I found it very useful. I like to let my deer hang for a minimum of 5 days before I process. People don’t understand enough the importance of letting the enzyme go to work and let rigor work it’s way out of the meat if that even makes sense. Depending on temperature I’ll hang for 7-8 days.
Read in NEBRASKALAND magazine of letting deer hang (by head , hide on) out of sun with plenty air movement and chest kept spread open with a stick. After 3 days start checking on it daily (outside temperature determining factor, colder= longer). Check by flexing a hip joint and looking for clear fluid to move out of hip joint. Once present, process. Another article recalled how hunters would hang small game in the mudroom of the house for 3-5 days. Entrails were left intact so the enzymes would move into the meat. Caveats were birds/rabbits couldn't be shot up hard. Head shots on squirrels were the way to go.
Really enjoyed your thumbs up video. I always enjoy watching and learning from a real country boy like me. I don't know everything which is why I liked watching other folks doing things their way very much. Also subscribed. Thank you for sharing your knowledge.
I thought you did great for a first video! I could hear ya fine and it was great info and you love the Lord! You cant get any better than that brother! Liked, subscribed and looking forward to the next vid! Thanks and God bless you and yours!
Wowwy great post, my parents long ago were from WV but moved after ww2 to Illinois. Even at my old age I'd love to learn to do this. Thank you keep posting. Merry Christmas and new year coming
Great video, I'd love to see more good ole country videos like this. I have ate deer meat cooked in every way, but never had any cured like this. After seeing your video, I'm gonna try it out. Deer season closes soon. Thanks again I am subscribed and looking forward to the next one
Brother this is an amazing vid- legit. And I love that you are "new: to posting and don't look like one of these young un "influencers" you see today who care more about likes than what they are doing. I live on a farm in upstate...just actually brining some deer hams for the smokehouse. Your method is old school and simple I love it. There is so much info and disagreement out there on what is safe...and I ask myself, then how is it that millions of people before us basically cured this way?? Please post a video of cutting it when done. Already planning to process my next deer hams this way!
Thanks I appreciate your input and encouragement. I’m totally shocked by the amount of activity I’ve had on this channel. I’d love to do a lot more content.
Sounds like me. I’m from piedmont NC but I tell you that my family was from the area you mentioned and I guess they passed on the way they talk to me. My girls both sound country too. Good to hear a fellow sharing this stuff. I probably won’t ever be able to get into it I just don’t have a building or setup for doing it
Great video! Funny side note on your ketchup story; when explorers brought back the sauce to England, in the process of trying to recreate the recipe, Worcestershire was born.
I love it so awesome!! I think it’s supposed to be cayenne pepper which some call red pepper. But you can get red pepper that’s not hot, but it’s the heat that the bugs and mice don’t like. Keep us posted on the progress!! Be BLESSED!!! I wanna do a ham too just never had… This is the mountain pastor comin to you from the hills of Appalachia. Justa thought lol
Love the video. I wasn’t able to get home Abington/Meadowview from Colorado for Thanksgiving and hunting this year. Thanks for sharing the background and the accent watching your video took me home for a few minutes.
Thank you for your video...i just told my brother how to do the salt cure method. I usually mix some sugar in with my salt and do both at once. Not so much sugar because its easy to get the meat too sweet. I grew up helping my grandmother do this in west Virginia and no electricity so this is exactly what you do to kerp meat for the winter
Your video was awesome, you're a natural at this! I really liked the background, reminds me of the farm my wife was raised on. Just keep making these videos and I'll be watching for more good stuff! God Bless you and your family! From the Natural State Arkansas
Gedayate from Balnarring 80 klicks south of Melbourne VIC Australia. I am going to do as you did with my next deer. Thanks very much for sharing your time and knowledge.
Hey thanks for the comment. I’m going to adjust my recipe and try again this year. It really only needs to 1-2 tablespoons of Red Pepper and Black Pepper. As soon as our weather cools down I’m going to try and harvest another deer and do another video on this process. I also have plans to try a few other methods on venison.
Great first time video! Everyone should get back to taking care of their on food! This day and age people better learn how to do some of this stuff! God bless you !
Awesome video, no problem on sound and quality. And I do my dear hams the same way you do. And they are very good eating. Thanks for sharing your video. Keep up the good work. From M&J processing in bridgeport illinois.
Great video! Keep them coming! When we had our farm I was young my Grandpa did the exact same thing with hog hams! I hope you follow up with the curing and cooking of these.
I absolutely am. I plan on firing up the smoker next weekend for a cold smoke. I plan on doing this for several days. We’re having some extremely cold weather coming in so it should make it easy to keep the temperature down in the smoker. Thanks for the kind words and support!
@@jonathanjones5344 out west, we sometimes are lazy so we use “liquid smoke”. I have never cured meat but I don’t presently have a smoker. That is one thing I’m going to have to make soon. Used to be able to make one out of an old refrigerator back when they were made of metal inside. Now I guess I’ll have to cut down a cedar tree and piece one together. What do you think of using liquid smoke for this?
Thank you for sharing this very important and interesting. I would enjoy watching more. God bless you and your family in Jesus Christ holy name I pray amen 🙏
Awesome first video. There is a few videos out there curing deer, but not many, and this was one of the best. I tried it myself for the first time this year. I cut my meat off the bone then put it in a salt box. Threw it on smoker after rinsing it off good. The deer meat did take the salt alot heavier than pork. I blamed it on there not being skin on it like there would be after scalding hogs. It is good, a little bit more salty than I would have liked it to be, but I might try pressure cooking it like your mom and see of that helps. Next year I am going to try to cut back on salt and add sugar. Great video though. Can't wait to see how yours turned out.
Hey really appreciate it man thanks. Also I’ve salted skinned hog hams. They take salt faster then scaled hams but ours weren’t too salty. I’ve been told it’s all about the fat.
Yup! Absolutely wonderful! Excellent! Straight, and to the point. I especially like the way you talked in between the steps, as if I were sitting there with you. Yes, the peppers are for the bugs and mice...and the cayenne also prevents any burrowing insects from taking up home inside the meat. God bless you also Preacher!
Great video....have been thinking about doing a deer ham, but will most likely have to wait till next season. Yeah, I know where you are from...I grew up in Johnson Co TN....am now 70 and remember my dad salting meat to cure...he had a smokehouse, but he never smoked anything...lol, but he simply salted and sugared meat and laid down a layer on boards and then laid the ham on that and did the other side....he covered with burlap...no mice ever bothered anything. We always had preserved meat. As a side thought, I don't remember him using any red pepper, but that sounds good.....the redeye gravy was always good for sure.
@@jonathanjones5344 I am no longer in Johnson Co, but I have passed through Laurel B many times on the way to hunt in Taylor Valley....my stomping grounds were down around Watauga Lake. Getting groceries from Blackburns in Mountain City was a frequent trip for my folks....being between Mt City and Elizabethton, the trips were split up. Best to you and family for the New Year!!!
Hey brother, not a thing wrong with what you're doing but i wanted to give you a tip if i may. On hogs most of the old timers would cut off the end of that knee knuckle from the hock. They would dig out an inch or two of marrow and stuff it full of red crushed pepper. Reason being there's a beattle that can get in that way and he will go right on up through there. The red crushed pepper will keep him from touching it and that's it's only purpose. I've always thought some day i'd like to try this on deer i've just never undertook it so far. I hope it turned out good for you. God bless.
Unless I’m wrong the reason a lot of people use Kosher salt for curing is because it doesn’t contain iodine. This salt doesn’t contain any iodine either.
I hope you keep making these. A little tip, people enjoy seeing the harvest, as well, and then the preparation of the animal for eating. But this is something I had NO idea how to do. People like you who are younger, but with old time knowledge are few and far between. These are skills everyone should know how to do. Thank you for making this!!!
I would love to do the harvest videos but I’m trying to get the money saved up for some better equipment so I can film it. Thanks for the support.
@Uncle Papaw Jonny yeah buddy. This was a very informative video! Honestly, film the harvest with your phone. If you've got a laptop, you can use adobe's film editor for $35 a month
Great job,no need to apologize for being a country boy brother! Thanks
Thanks !
Thanks for not playing music with your video
Ain’t smart enough to do it if I wanted to. 😂 Thanks for watching and commenting!
You did a great first video man of God. I’m 68 and a rancher in central Texas. I’m also a teacher,preacher at a small town church. More videos like this would be appreciate. To God be the glory.
Thank you so much. Great to hear from you. Preach on.
Thanks for sharing this. My mother used a pillow case to sugar cure our pork hams when I was a kid. She used salt, brown sugar, black and red pepper. Don't remember how long before they were ready to eat. I am 80 and can still smell the ham and biscuits cooking!
Great memories. I would use a pillow case if I could find some 100% cotton. I just don’t like all these synthetic fabrics now. Thanks for the comment!
If I dont like the video...
Eh? Dont you stop doing these. In the first few minutes I learned something. I dont live like you do. I wasnt raised like you were. I am not immersed in the country as you are. I didnt learn the things you did because I didnt have the experiences you did or the teachers. Ive seen videos on curing before. Never one on Venison Hams, and never on sugar curing... but before you even began to show me how, you already taught me new things. You spill treasures just rambling on as you do and have no concept of the worlds of understanding you open. To you, its just ordinary, every day knowledge and old, worn habit. To many of us its a deeper understanding and new pathway we didnt realize existed. You just carry on as you are. Your doing great.
Thanks. I really appreciate it!!
I feel oddly serene and peaceful after reading that
Well Mountain Preacher, that was a good video I enjoyed thoroughly and it was educational.
Thank you!!
Sound and video was perfect! You have skills country folk have never known. Please keep making videos like this. The LORD bless and keep you Christian brother the LORD make His face to shine upon you! Numbers 6:24
Thank you!
I'm a Brit and I love what you're doing here mate. Also love the God, Family and Nation line. You're the man!
Thank you sir!
@@jonathanjones5344 If you can afford a bit more for a 100% cotton pillowcase, The Company Store makes awesome bed linens! I've never used any for curing hams, but I think they might work for that, lol! Regular price for them can be pricey, but their clearance sales can be pretty affordable, though the pattern selection will be iffy. Thanks so much for the tutorial! My husband would have loved it, if he were still here on God's green Earth.
I enjoyed this. My husband is a hunter and venison is our main meat. Call it Appalachian Papaw
I’m glad you enjoyed it !
Just came across ur channel tonight, and right off, I LOVE deer meat lol..yep..best eating. Sound was good to me. Beautiful deer hanging up. Thanks for sharing and hey from South Carolina..
Thanks for watching and commenting. I appreciate the encouragement.
I grew up in gate city, Virginia . I’m retired and live in Florida. My fondest memories are as child staying on many weekends and 2-3 weeks in the summers on my grandparents farm. He kept a dozen or more chickens, 4-5 hogs, a cow, and two child hating geese. He had a barn, hog pen, chicken coops, and a smoke house.As I’ve gotten older, I miss the mountains more each year, BUT I would miss my grandchildren who live in Florida and am here to stay, unless they move. Thank you for posting this.
Thanks for commenting!! Gate City isn’t far from me at all. The church I pastor in Bristol is just off of the Gate City highway. My wife loves Florida especially the Gulf Coast side. I’ve visited once but only for a turkey hunt in southern Florida. You definitely have to come back and visit these beautiful mountains!! Thanks for watching and commenting!!
A lot of these survival techniques are forgotten so please continue teaching us all.
Thanks. It was an experiment for me too. Something that I’ll definitely try again this year.
40 years old born and raised in Colorado and been hunting since I was old enough to hold a .22 and. Can say this is the first time I have ever seen a deer ham…. That being said now I’m interested
Great. I’m going to try and redo it again this year. So keep watching! Thanks for commenting.
Blessing from up north enjoy your video . Looking forward to seeing your development. God bless.
Thank you so much. I’m actually working on the next video right now should be up in a few days.
Man, you are correct when you say there's not much info when it comes to curing deer. I did a hind quarter last week on the smoker and shreaded it for tacos. The other is sitting in the freezer, and I may have to try this. My grandpa used to make sugar cured hams, but unfortunately, I was never able to learn it from him. Keep up the great work keeping these traditions alive, and God bless!
Thanks man. Appreciate the support!
I’m going to try and get an update loaded up tomorrow.
The University of Kentucky, has an excellent video on curing hams, out of all the recipes for curing mixture I've ever heard pretty much to the man they all use the UK recipe
@@BR549-2.0 yes they do and most recipes are pretty similar. I was just wanting to see if the recipe our family used would work for curing deer.
@@jonathanjones5344 I've done dear before, curing with this recipe excetera excetera, pretty similar to doing a ham, and the deer comes out tasting pretty similar to a ham to me
Great backdrp, my friend . Perfect . Don't change a thing ... Could hear you just fine . Great 1st video . Up here in New England . Really enjoy this content and learning more of the older ways of doing things . Need to keep them going andbpreserve the traditions .... All the best to you andvyours ,,Dan ..
Thanks. I really appreciate it.
Hi, for the first time I feel you did an excellent job! You were very clear, no problem, hearing what you were saying, and understanding what you were doing. I would like to hear more videos from you, thank you, God bless you! 19:24
Thanks I appreciate that. God bless!
Big Hello From The Adirondack Mountains of New York. Stay Strong and Keep The Faith
Great Video, keep'em coming.
Here You Go:
"The Appalachian Sage"
Stay Well Brother.
Thanks for the support!
Thanks for the great video!
It's good to see you bringing back some mostly forgotten knowledge of how it used to be.
Keep up the good work
Thanks I appreciate it.
Great Information
Keep it coming
Won’t hold it against you for being a pastor.
Thanks
Hammer Down
Thanks!!!
Good job on your first you tube video
Thanks. I appreciate that!
Good job Jonny. Keep making your videos. Love your opening of “God, Family and Nation”. I think we are both cut from the same cloth.
Thanks buddy. I appreciate the support.
Just now seeing your video and you and really enjoyed it. I’m a deer hunter always looking for different ways of preparing. look forward to the smoking process. Thanks
I’m going to redo to these videos again this year. There’s a few things I’m going to change and tweak. I really appreciate you watching and commenting!!
If this your instructions video, you did a great job, you will get better. Keep up the good work
Thanks!
Old school American, good man ! I learned a lot, and don’t apologize for your location or the background of your location, That’s real America… simple life is the best life
God bless you
That’s I appreciate your support and comments!!
I do a old West Virginia recipe for dried beef it works out great on deer I clean as much fat as possible off mix up a brine that has salt sugar backing soda and salt petre let it marinate for a month, hang it out to dry and smoke it comes out great every year
That sounds interesting. I may have to try that sometime!! Thanks.
How about gad, family, country for the name of your channel. Thanks for sharing some of your knowledge. When hard times come and we all know they are coming, the real people who live on the land will survive. The city people will end up eating each other. God bless you.
I’ve decided to go with Uncle Papaw Jonny. Im considering putting God Family Country on some merchandise I may end up selling to help support the channel. That’s if the subscriber numbers continue to shoot up. Thanks for commenting.
Heard you load and clear brother better then you think don’t apologize for you’re dialect brother man.
Thanks for the 411. On some old time know how.
Watching hear in a rainy day in Southern California. On a work night and in my car taking these sweet notes down to cure me my mule deer this season come around. God bless.
Thanks for the support. Be sure to watch the next video. It’s coming soon.
Can't wait till the next video
Thanks !! Appreciate the support.
Gonna have to try some when it gets done
@@boone41522 I’ll see what we can do.
I like the name you used for this video.
Keep up the good work and God bless.
Thanks!
Subbed. I'd like to see more homesteading videos.
Thanks.
Thanks I appreciate it.
Great job brother. I am a Michigan boy and have been hunting and fishing since I was a little dude so I enjoy a lot of the same $hit you do. Very interesting and you did better than a lot of these professionally produced videos. Awesome vid!!!
Man thanks that means a lot.
I had good parents but they were always busy and never taught me things. I've learned all I know down the road from different people. This was really good to know. I grew up in NC and now I live in IN and about to start hunting with a buddy so thank you for the info
Thanks for watching and commenting and Good luck hunting !
Another Virginia Appalachian here, just up in the Shenandoah Valley of Virginia. I've sugar cured a few deer hams over the years but they did not meet my expectations and ended up a bit tough. I prefer to make chipped venison for chipped venison gravy. It's excellent. I think you will find that using all that pepper, it will have some affect on the meat. LOL People are all worried about using nitrates to cure, but it sure beats taking a chance on botulism. You might get by forever with no problems, but after seeing it first hand when I worked for the health department, it is not pretty. Nitrate consumption has been dispelled as harmful to your health and you literally would have to consume a hoard of it to affect your health, but then again the same people don't mind sitting down and drinking a 12 pack an evening. LOL.
I thought about using some nitrates but I just knew the old timers never had any issues. But I’ll definitely keep it in mind. And yeah I could tell there was a little more pepper then need. Lol. I appreciate the comments from a fellow Virginian !!
Lol, the beer is better than the nitrates by far
Peice, in love for the u.s.a . And all our brothers n sisters.
Grate video like seeing how it is done . I am from Louisiana and I am a Butcher in a meat market and process my own Deer and Pig.would like to see your smoking process. Can’t wait to see the process you smoking that Deerham would like to try that sometime thank you great video
I actually had a fail at it there’s a video already uploaded if you’ll go to my channel and look for it. Thanks so much for the comment.
The old timers around here (NW Florida) used to talk about the power of the curing process was really in the mold of the smokehouse. They claimed every smokehouse had its own unique mold colony. They talked about the boxes of salt, brown sugar, and black pepper were impregnated with the mold spores. They claimed the mold did more for the food preservation than the curing mix. Tasting an old timey ham vs those done today...the old stuff wins hands down. Then again, the hams had lost over 40% of their original weight...so they were bothing but concentrated flavor. I could only imagine how much better a cold smoked cured deer ham would be done the old way.
Keep this going. Please. Even if every now and then. Thank you and God bless your family.
I plan on doing a little bit of everything. Going to try and do several catch cook clean style videos.
I have been looking for a video like this for a long time. I live in south east Indiana. You remind me of people I hang out with. Thanks for the great content.
Thanks I appreciate it. I made a few minutes. Going to try a few different things this year and do it again!!
Great video! I’ve been deer hunting my whole life and always wondered how to make a deer ham.
Thanks for the comment!!
Thanks for sharing your culture and culinary mountain skills Brother 🍻
Thanks I appreciate the support!
@@jonathanjones5344 Any time!
Great video keep them coming.. I was born and raised in wv and I had to move away do to work
Thanks for the support. I really appreciate it.
@Uncle Papaw Jonny your welcome God bless
Thanks so much for Sharing this and I'm looking forward to more videos
I appreciate it. Hopefully I’ll a new video up in the next couple of days.
One of the reasons for the progression to plastic bags was roaches love paper bags. It easily infests a home because most people don't check for stowaways. Obviously the store doesn't ask if you want roach free bags... Very nice presentation, Sir.
Thanks I appreciate it!!!
Keep this up brother. I just stumbled across this video and I found it very useful.
I like to let my deer hang for a minimum of 5 days before I process. People don’t understand enough the importance of letting the enzyme go to work and let rigor work it’s way out of the meat if that even makes sense. Depending on temperature I’ll hang for 7-8 days.
Yes sir I like to let one hang if at all possible!! Thanks for the comment!!
Out west we felt that the longer it hangs, the more tender the meat will get.
@@williegarland8888 I agree completely with that!
Read in NEBRASKALAND magazine of letting deer hang (by head , hide on) out of sun with plenty air movement and chest kept spread open with a stick. After 3 days start checking on it daily (outside temperature determining factor, colder= longer).
Check by flexing a hip joint and looking for clear fluid to move out of hip joint. Once present, process.
Another article recalled how hunters would hang small game in the mudroom of the house for 3-5 days. Entrails were left intact so the enzymes would move into the meat. Caveats were birds/rabbits couldn't be shot up hard. Head shots on squirrels were the way to go.
Really enjoyed your thumbs up video. I always enjoy watching and learning from a real country boy like me. I don't know everything which is why I liked watching other folks doing things their way very much. Also subscribed. Thank you for sharing your knowledge.
Thanks I really appreciate your support!!
Outstanding video. Old school, which I like. I'm a simple old vet outa Raleigh County, WV. Keep up the good work.
I appreciate the support. Thank you for your service!!
Greetings from Wisconsin brother! Awesome video. Love learning about the culture where you live and your dialect down there is fantastic. God bless
I appreciate the kind words. Thanks for watching and commenting.
Thanks for the great video! God bless!
Thank you! God Bless.
Im gona be trying that, thanks, God bless
I’m going to redo this again this year making a few tweaks. Thanks!! God Bless.
Your video is better than most people with expensive equipment. Keep up the good work excellent video!
Thanks I really appreciate it.
Please keep your videos coming. Aussie fan here
Thanks. I’m going to try and get some more content out soon. I really appreciate the support.
Absolutely keep doing the videos what you were teaching here has been lost throughout the years
@@lancerowland6947 I appreciate it. I haven’t posted anything in a while. Been super busy with life.
I thought you did great for a first video! I could hear ya fine and it was great info and you love the Lord! You cant get any better than that brother! Liked, subscribed and looking forward to the next vid! Thanks and God bless you and yours!
Thank you sir! A new video should be up this week. God Bless!
Wowwy great post, my parents long ago were from WV but moved after ww2 to Illinois. Even at my old age I'd love to learn to do this. Thank you keep posting. Merry Christmas and new year coming
Nice vids keep it up this is real authentic. Thanks God bless
I appreciate it!! Thanks
Thanks for sharing this. Keep them coming.
Thanks.
Great video, I'd love to see more good ole country videos like this. I have ate deer meat cooked in every way, but never had any cured like this. After seeing your video, I'm gonna try it out. Deer season closes soon. Thanks again I am subscribed and looking forward to the next one
I’m actually in the process of trying this again. I made a few tweaks to the process.
Nice video
Keep doing them
I understood the whole thing but then again I'm a good ol boy from Virginia too
Brother this is an amazing vid- legit. And I love that you are "new: to posting and don't look like one of these young un "influencers" you see today who care more about likes than what they are doing. I live on a farm in upstate...just actually brining some deer hams for the smokehouse. Your method is old school and simple I love it. There is so much info and disagreement out there on what is safe...and I ask myself, then how is it that millions of people before us basically cured this way?? Please post a video of cutting it when done. Already planning to process my next deer hams this way!
Thanks I appreciate your input and encouragement. I’m totally shocked by the amount of activity I’ve had on this channel. I’d love to do a lot more content.
I have always wanted to try making a ham from a deer.
Thanks
Frank in Roanoke
Sounds like me. I’m from piedmont NC but I tell you that my family was from the area you mentioned and I guess they passed on the way they talk to me. My girls both sound country too. Good to hear a fellow sharing this stuff. I probably won’t ever be able to get into it I just don’t have a building or setup for doing it
Thanks for watching. But really it would take much to be able to do it!
Great video! Funny side note on your ketchup story; when explorers brought back the sauce to England, in the process of trying to recreate the recipe, Worcestershire was born.
Keep them videos coming brother.....
Definitely will. I’m going to follow Jonathan around one day and get some footage of his work.
Keep it up the good work 😊 peace and blessings to you and everyone new subscribers here
Thanks for the support.
I love these old school farm videos keep it up 😁
Thanks I really appreciate it!!
thanks for the video brother!
Thanks for watching!
I love it so awesome!! I think it’s supposed to be cayenne pepper which some call red pepper. But you can get red pepper that’s not hot, but it’s the heat that the bugs and mice don’t like. Keep us posted on the progress!! Be BLESSED!!! I wanna do a ham too just never had… This is the mountain pastor comin to you from the hills of Appalachia. Justa thought lol
great job love it keep em commin
Hey, thanks!!
Awesome brother keep ‘em coming
Deer Steaks & Jerky is the best! Nice video friend.
Thanks I really appreciate it. And yes it’s hard to beat deer steaks or jerky!
Love the video. I wasn’t able to get home Abington/Meadowview from Colorado for Thanksgiving and hunting this year. Thanks for sharing the background and the accent watching your video took me home for a few minutes.
Thanks I appreciate the support. Depending on what part of Colorado you’re in you may need to hook me up with a Merriam turkey hunt. Lol
Old guy next door when i was a kid used to do this. Was awesome. Im gonna try it now. Thanks so much for the info!!
Thanks. I’m going to try this again this fall and modify the recipe a little.
Thank you for your video...i just told my brother how to do the salt cure method. I usually mix some sugar in with my salt and do both at once. Not so much sugar because its easy to get the meat too sweet. I grew up helping my grandmother do this in west Virginia and no electricity so this is exactly what you do to kerp meat for the winter
Your video was awesome, you're a natural at this! I really liked the background, reminds me of the farm my wife was raised on. Just keep making these videos and I'll be watching for more good stuff! God Bless you and your family! From the Natural State Arkansas
Thanks I appreciate the support!
Gedayate from Balnarring 80 klicks south of Melbourne VIC Australia. I am going to do as you did with my next deer. Thanks very much for sharing your time and knowledge.
Hey thanks for the comment. I’m going to adjust my recipe and try again this year. It really only needs to 1-2 tablespoons of Red Pepper and Black Pepper. As soon as our weather cools down I’m going to try and harvest another deer and do another video on this process. I also have plans to try a few other methods on venison.
Do you have a video showing first treatment for hanging? Can’t wait to see next video.
No I sure don’t. This was the very first video I ever made. Only made it because several people wanted to see what was going on with it.
Please,please,please do more videos on this or anything around the place!
Thank you,’ got to try this
Thank you for watching and commenting. I’m hoping to get a good doe in the next few days to repeat this process with a few changes.
Great first time video! Everyone should get back to taking care of their on food! This day and age people better learn how to do some of this stuff! God bless you !
Thanks. I’m just interested in the way the old timers did thinks. I might not always do them but I sure do like knowing how to.
Keep making this content. Interesting
Not hard to follow enjoyed very much God bless you
Name it Blessed and full of Honor ways
Thanks!!!
Great job my grandmother made this the same way except she cut all the muscle groups apart just like dried beef @ gravy
I’m considering trying just deboning the hindquarters next year. Thanks for the comment!
Glad I found your video .been looking for one. That's does it the old way thank you God Bless.
Awesome video, no problem on sound and quality.
And I do my dear hams the same way you do. And they are very good eating. Thanks for sharing your video. Keep up the good work. From M&J processing in bridgeport illinois.
Awesome thanks for the comment!!
Thanks for sharing, here in Arkansas
Thanks for watching!
Great video! Keep them coming! When we had our farm I was young my Grandpa did the exact same thing with hog hams! I hope you follow up with the curing and cooking of these.
I absolutely am. I plan on firing up the smoker next weekend for a cold smoke. I plan on doing this for several days. We’re having some extremely cold weather coming in so it should make it easy to keep the temperature down in the smoker. Thanks for the kind words and support!
@@jonathanjones5344 out west, we sometimes are lazy so we use “liquid smoke”. I have never cured meat but I don’t presently have a smoker. That is one thing I’m going to have to make soon. Used to be able to make one out of an old refrigerator back when they were made of metal inside. Now I guess I’ll have to cut down a cedar tree and piece one together. What do you think of using liquid smoke for this?
Thank you for sharing. I’d like to try it. If the power goes out for an extended period of time, this information will be invaluable.
Subscribe to my channel and Keep watching we’ll see how these turn out.
Thank you for sharing this very important and interesting. I would enjoy watching more. God bless you and your family in Jesus Christ holy name I pray amen 🙏
Thanks brother. I’ve got a few other videos up. I’m getting ready to start filming a few turkey hunts also. Well, That is I’m going to try.
Awesome first video. There is a few videos out there curing deer, but not many, and this was one of the best. I tried it myself for the first time this year. I cut my meat off the bone then put it in a salt box. Threw it on smoker after rinsing it off good. The deer meat did take the salt alot heavier than pork. I blamed it on there not being skin on it like there would be after scalding hogs. It is good, a little bit more salty than I would have liked it to be, but I might try pressure cooking it like your mom and see of that helps. Next year I am going to try to cut back on salt and add sugar. Great video though. Can't wait to see how yours turned out.
Hey really appreciate it man thanks. Also I’ve salted skinned hog hams. They take salt faster then scaled hams but ours weren’t too salty. I’ve been told it’s all about the fat.
Yup! Absolutely wonderful! Excellent! Straight, and to the point. I especially like the way you talked in between the steps, as if I were sitting there with you. Yes, the peppers are for the bugs and mice...and the cayenne also prevents any burrowing insects from taking up home inside the meat. God bless you also Preacher!
Hey Thor thanks a lot. I really appreciate it!
Ketchup. In Chinese ke is tomato. Jup in Chinese for sauce. So kejup is tomato sauce.
I was going off information from the foods that built America from the history channel. Thanks for the info.
That's great info. I'm sending this around to my friends and family.
Something we need to know.
Thanks my friend
Thanks for the encouragement and thanks for sharing!!
I think your video is very good. You’re a good teacher.
I really appreciate that! I’m going to redo this one soon and also hope to get some more ideas for some videos. Again Thanks.
Great video....have been thinking about doing a deer ham, but will most likely have to wait till next season. Yeah, I know where you are from...I grew up in Johnson Co TN....am now 70 and remember my dad salting meat to cure...he had a smokehouse, but he never smoked anything...lol, but he simply salted and sugared meat and laid down a layer on boards and then laid the ham on that and did the other side....he covered with burlap...no mice ever bothered anything. We always had preserved meat. As a side thought, I don't remember him using any red pepper, but that sounds good.....the redeye gravy was always good for sure.
Thanks! I can be in Johnson Co in less than 30 minutes. I was a youth pastor in Laurel Bloomery for a couple of years.
@@jonathanjones5344 I am no longer in Johnson Co, but I have passed through Laurel B many times on the way to hunt in Taylor Valley....my stomping grounds were down around Watauga Lake. Getting groceries from Blackburns in Mountain City was a frequent trip for my folks....being between Mt City and Elizabethton, the trips were split up. Best to you and family for the New Year!!!
@@George1mac Happy New Year!
Hey brother, not a thing wrong with what you're doing but i wanted to give you a tip if i may. On hogs most of the old timers would cut off the end of that knee knuckle from the hock. They would dig out an inch or two of marrow and stuff it full of red crushed pepper. Reason being there's a beattle that can get in that way and he will go right on up through there. The red crushed pepper will keep him from touching it and that's it's only purpose. I've always thought some day i'd like to try this on deer i've just never undertook it so far. I hope it turned out good for you. God bless.
Yeah I wasn’t worried too much about the hock on the deer because everyone has told me how much more the venison takes salt. Thanks!
Brother, this is an amazing Video!!!!!!!!!!!!!! Watched the whole thing and Loved it! 😀
Hey I really appreciate it. Thanks for the comment!
I just found your video and I do hope you keep making them.
Yes sir I’m going to try. Thanks for watching and commenting.
Love this video .should have youse kosher salt though
Unless I’m wrong the reason a lot of people use Kosher salt for curing is because it doesn’t contain iodine. This salt doesn’t contain any iodine either.
Yes please keep doing the videos I've done this with pork but never DEER.
I’m definitely going to try.