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Author Topic: Venison prosciutto  (Read 174 times)

Online wayne rollinson

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  • Posts: 54
Venison prosciutto
« on: June 25, 2018, 06:52:51 PM »
I thought I would share this recipe from my side of the pond, for this I used one roe deer haunch

1 haunch venison
5g cure 2 prague powder
55g salt
2.2g garlic powder
4.2g rosemary
6.6g black pepper
1.6g juniper berries
I started with a haunch and cut the leg bone down and I also cut most of the silver skin off then weigh out all ingredients and rub into all nooks and crannies till totally covered place haunch in a bag and tip the rest of the ingredients into the bag and shake well.
Tie the top and leave in the fridge for 18 days every day I would turn and shake as at first the mixture sucks all the moisture from the haunch into the bag, then reabsorbs so to get everything even I kept turning. Then into the curing chamber for 2 months, I am not sure what you guys do but i made a chamber from an old fridge and added a temp controller with a small heater and computer fan to keep a stable temp, regards wayne.



Online ksbowman

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Re: Venison prosciutto
« Reply #1 on: June 26, 2018, 08:01:02 PM »
What temperature do you keep the curing chamber?
I would've taken better care of myself,if I'd known I was gonna live this long!

Online wayne rollinson

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  • Posts: 54
Re: Venison prosciutto
« Reply #2 on: June 27, 2018, 11:23:11 AM »
55 degrees F and 65% humidity and this worked very well for me, regards Wayne

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