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!!!

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!

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

Can't wait till the next video

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!

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

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.

A lot of these survival techniques are forgotten so please continue teaching us all.

Absolutely keep doing the videos what you were teaching here has been lost throughout the years

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

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.

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.

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

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!

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.

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 for the video brother!

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

Subbed. I'd like to see more homesteading videos. Thanks.

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!!!

Great Information Keep it coming Won’t hold it against you for being a pastor. Thanks Hammer Down

Well Mountain Preacher, that was a good video I enjoyed thoroughly and it was educational.

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..

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.

Keep them videos coming brother.....

Keep this going. Please. Even if every now and then. Thank you and God bless your family.

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!

Great video keep them coming.. I was born and raised in wv and I had to move away do to work

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.

Awesome brother keep ‘em coming

Great video! I’ve been deer hunting my whole life and always wondered how to make a deer ham.

Thanks for sharing your culture and culinary mountain skills Brother 🍻

Great job,no need to apologize for being a country boy brother! Thanks

Blessing from up north enjoy your video . Looking forward to seeing your development. God bless.

Thank you sir! This is valuable knowledge

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.

Please,please,please do more videos on this or anything around the place!

Good video bro yeah sound coming out just fine.

Do you have a video showing first treatment for hanging? Can’t wait to see next video.

Your video was great. Very informative and to the point and I thank you for the info on your process.

Love the videos. Keep ‘em coming

Love the video

Very good job Preacher. Enjoyed it.

Greetings from Wisconsin brother! Awesome video. Love learning about the culture where you live and your dialect down there is fantastic. God bless

I love these old school farm videos keep it up 😁

Thanks for not playing music with your video

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.

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 for the video, keep them coming,

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!!

Great video brother! Keep them coming!

Thanks for the great video! God bless!

Looking forward

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

Great info ,,,I need to try this ,,I bet it tastes good

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.

This was really informative Thank you

Please keep your videos coming. Aussie fan here

Thanks for sharing your experience

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

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

Thanks for sharing this. Keep them coming.

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.

The best video l have seen on this subject.

Brother, this is an amazing Video!!!!!!!!!!!!!! Watched the whole thing and Loved it! 😀

I just found your video and I do hope you keep making them.

Outstanding video. Old school, which I like. I'm a simple old vet outa Raleigh County, WV. Keep up the good work.

Thanks for going into detail of how to do this I always wonder how to do it .

Keep up the good work!!!

If this your instructions video, you did a great job, you will get better. Keep up the good work

Your video is better than most people with expensive equipment. Keep up the good work excellent video!

I like the name you used for this video. Keep up the good work and God bless.

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

I enjoyed this. My husband is a hunter and venison is our main meat. Call it Appalachian Papaw

This was really good to watch, you just gave it to us strait no fussing just get on with it. Thank you for sharing I do hope you put more of these on I enjoyed this very much.

Great Job, I remember going to my dad's Uncles farm in NC and loved going into the smokehouse, It smelled so good and it was great to cut off some of the smoked meat and prepare it for breakfast or dinner. Look forward to seeing more of your videos.

Awesome video, brother! I would love to be there for the tobacco season!

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

I think your video is very good. You’re a good teacher.

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

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.

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!

Thank from New Mexico I think your content is definitely educational

That's great info. I'm sending this around to my friends and family. Something we need to know. Thanks my friend

Thanks so much for Sharing this and I'm looking forward to more videos

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

Awesome video buddy

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.

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.

Nice vids keep it up this is real authentic. Thanks God bless

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 ..

Great video!!!!! Keep doing what you’re doing

Great video bud, I’m anxious to see how they turn out! I’ve always been told it’s hard to get them to cure out good because they’re so lean. I’ll have to give this a try.

Watched ur video on a i phone 14 and could hear you good interesting Video thank you

Thanks for sharing, here in Arkansas

Keep it up the good work 😊 peace and blessings to you and everyone new subscribers here

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.

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 information. Thank you