Well chaps /chapesses
Does anyone have any info on how to DRY CURE A HAUNCH of venison,
I pretty much would like to experiment. I understand the principle of for each lb/kg meat the same in salt required , weigh down leave for minimum 28 days , check and sniff !! Should there be additives and what are they!!
Basically I want a PARMA DEER hanging on a hook that I can slash a slice off as I walk past!
Oh and if this is a no go , I traded in a cull, for a Gloucester old spot, pig. which will see me about January!!! if you are stuck with selling barter is real 8)