3Rivers Archery



INFO: Trad Archery for Bowhunters

Trad Gang Member of the Week








Contribute to Trad Gang and Access the Classifieds!

Become a Trad Gang Sponsor!


Trad Gang 2018 St Judes Auction ~ BIDDING IS CLOSED!!! THANK YOU!!!


Author Topic: Venison prosciutto  (Read 367 times)

Offline wayne rollinson

  • Trad Bowhunter
  • **
  • 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.
 [ You are not allowed to view attachments ]
 [ You are not allowed to view attachments ]
 [ You are not allowed to view attachments ]  [ You are not allowed to view attachments ]

Online ksbowman

  • Trad Bowhunter
  • **
  • Posts: 1541
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!

Offline wayne rollinson

  • Trad Bowhunter
  • **
  • 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

Offline archeryrob

  • Trad Bowhunter
  • **
  • Posts: 19
Re: Venison prosciutto
« Reply #3 on: August 03, 2018, 02:40:54 PM »
Looks good. I have been interested in doing this, but have not bothered to make the special fridge yet.

Offline neuse

  • Trad Bowhunter
  • **
  • Posts: 200
Re: Venison prosciutto
« Reply #4 on: August 12, 2018, 08:14:23 AM »
Looks really good. I will have to find out what a curing chamber is.

Online Cyclic-Rivers

  • TGMM Member
  • Trad Bowhunter
  • ***
  • Posts: 16289
Re: Venison prosciutto
« Reply #5 on: August 12, 2018, 08:52:41 AM »
I want to try this,  need to build  a curing chamber...
Relax,

You'll live longer!

Charlie Janssen

PBS Associate Member
Wisconsin Traditional Archers


>~TGMM~> <~Family~Of~The~Bow~<

Offline archeryrob

  • Trad Bowhunter
  • **
  • Posts: 19
Re: Venison prosciutto
« Reply #6 on: August 12, 2018, 06:49:09 PM »
Most guys don't know how this is done. Before curing chambers people had basements with dirt floors and used a root cellars and curing places. It was humid and ground temperature, normally 55 in the winter. Sausages and whole meats dried to be hung and reused later on as a preserving technique. I personally am more interested in digging the root cellar in the back hill near the chicken coop, but the wife is not found of that one yet.  :biglaugh:

Users currently browsing this topic:

0 Members and 1 Guest are viewing this topic.
 

Contact Us | Trad Gang.com © | User Agreement

Copyright 2003 thru 2018 ~ Trad Gang.com ©