Anyone with experience curing a venison leg in the UK climate?

[JMikeyH]

As in the title, I'm wondering if anyone here has experience with curing something without having a proper climate-controlled cabinet. I'm hoping there will be a recipe and method out there which can be followed for hanging up in a cool area like a garage/shed. Anyone been down this road before?

Cheers,

 

[User00056]

I've done it a couple of times in the past. Turned out pretty well, to be honest. Although for the purpose of full disclosure I did lose a couple to nasty molds during the learning process. I used pepper and Cure2

 

[Freeforester]

As in the title, I'm wondering if anyone here has experience with curing something without having a proper climate-controlled cabinet. I'm hoping there will be a recipe and method out there which can be followed for hanging up in a cool area like a garage/shed. Anyone been down this road before?

Cheers,

The U.K. climate is generally against us here for doing this outwith a cabinet, as you suggest.

 

[Chris Richardson]

i havent personally but a good friend of mine has many times , however i believe he uses a cabinet

 

[User00056]

The U.K. climate is generally against us here for doing this outwith a cabinet, as you suggest.

Yes, I found out the hard way. I hung the first couple in muslin cloth in a cool shed, but lost them to black mold. The successful ones were done in a biltong box. Apologies @JMikeyH I should've elaborated on that

 

[gelert]

I've done salami,hung in the airing cuboard,turned out beautiful.Also done roe brasola cured in a low fridge,turned out lovely.I'd like to brine a haunch and smoke next year and make a ham of some sort.

 

[Freeforester]

Yes, I found out the hard way. I hung the first couple in muslin cloth in a cool shed, but lost them to black mold. The successful ones were done in a biltong box. Apologies @JMikeyH I should've elaborated on that

I made a schinken-style haunch of roe which was left in my ‘on’ cold store for a couple of months, it turned out okay, but taste wise it was no match to other products, so I didn’t pursue it further.

 

[foxinmad]

I've done salami,hung in the airing cuboard,turned out beautiful.Also done roe brasola cured in a low fridge,turned out lovely.I'd like to brine a haunch and smoke next year and make a ham of some sort.


View attachment 444996View attachment 444997

Wow, that looks nice.

 

[Yosemite Sam]

I’m trying this one at the moment, hung in the rafters of my shed, will keep you posted.

 

[User00056]

it turned out okay, but taste wise it was no match to other products, so I didn’t pursue it further.

That's exactly why I didn't bother with it again. It was nice enough, but it didn't warrant the effort for a repeat attempt

 

[Yosemite Sam]

Using a Red spiker leg! If it works out I’ll have to invite everybody on TSD for a knees up and an eating session!

 

[foxinmad]

Using a Red spiker leg! If it works out I’ll have to invite everybody on TSD for a knees up and an eating session!

I'm in, I will price up flight tickets from Glasgow just now haha.
Just pick me up from Belfast International.

 

[Yosemite Sam]

No problem

 

[Mr Tree]

Certainly not the weather for hanging anything, unbelievably warm out here. Lost a pheasant that turned after 3 days! Warm & humid, a recipe for disaster.

 

[shakey jake]

i wasted 9kg of venison last year, tried to make salami and chorizo.
wont bother again.
i didnt use a box.
good luck if you do try

 

[weblyish]

You can try the dry ageing bags before committing to a cabinet. You won't get a whole leg in one I don't think l, but you can do a great air dried ham type thing out of a boned led

 

[angusb1]

I followed this method for venison prosciutto using a haunch of roe
Venison Prosciutto ...

I would recommend it. I think I hung mine in the fridge and then in the garage from a hook in the ceiling. Took months but it was really good, worth the wait

 

[angusb1]

I would do it again but I mainly shoot red deer these days and haven't had a roe in ages. It would work really well with muntjac too but a red haunch is quite big and once you open the wax covering you need to get through it. I plan to try it with a haunch from a boar next. I reckon that would work really well

 

[RJD]

I’m trying this one at the moment, hung in the rafters of my shed, will keep you posted.View attachment 445005View attachment 445007View attachment 445006

I’ve done this, it’s been hung for 10 months in the barn, might be time to come down …

 

[Heym SR20]

I tried it a few years ago to make venison carpaccio. It went green. I stuck it in the lobster pot and caught some really good lobsters over a couple of weeks. They were delicious.