Im having a crack at the old dry cured river cottage method.
I have followed H F W's guide in the river cottage cook book for pork, hoping it will work on venison.
It's gone under the salt tonight, and according to Hugh it should only take 6 days before being hung to dry.
Just cant decide where to hang it, attic or garage or maybe one of my feed sheds.
Fingers crossed chaps I will post how it taste's in a few months.