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Author Topic: Venison Prosciutto  (Read 697 times)

Offline Scott E

  • Trad Bowhunter
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  • Posts: 929
Venison Prosciutto
« on: November 30, 2016, 11:17:00 AM »
My recipe for venison prosciutto:
     
 

This is such and easy and fun way to use a roast. It tastes delicious and unlike any other cured meat.
Self reliance cannot be bought

Offline Scott E

  • Trad Bowhunter
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  • Posts: 929
Re: Venison Prosciutto
« Reply #1 on: November 30, 2016, 11:18:00 AM »
Completely submerge venison roast in Kosher Salt.
Cover and refrigerate for 24 hours.
Rinse venison roast throughly.
Pat Dry.
Dust with white pepper,
Wrap roast in cheese cloth.
Hang in an area with good air flow and a temperature between 40 and 60 degrees fahrenheit.
Let the venison hang for about 1 week or until it is firm.
Slice thin and serve with fruit, cheese or in a salad.
Self reliance cannot be bought

Offline neuse

  • Trad Bowhunter
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  • Posts: 213
Re: Venison Prosciutto
« Reply #2 on: December 02, 2016, 05:56:00 AM »
Looks like good food.

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