Superb!
Anyone with experience curing a venison leg in the UK climate?
- Thread starter JMikeyH
- Start date
I hope it was shot with non toxic wouldn’t want you poisoning our oceans
Freeforester
Well-Known Member
Too much copper if it went green…
TringSaint
Well-Known Member
I have done munty and cwd legs and it works ok but you need somewhere draughty so prevent mold growth.
I did a cure based on the one on this site under the thread venison Proscuitto and it tasted great.
RJD
Well-Known Member
Me too… to be honest I’d forgotten about it … will take a look Friday
kieran222
Well-Known Member
I used the same recipe and had the same resultI tried one using a method on SD by member Dr Simon Jordan involving covering it in beeswax.
It was hung in the dry garage that has the CH boiler in ( in muslin) but ended up getting fly blown ????? used the rancid leg as excellent fox bait
I feel your painI used the same recipe and had the same result
A dehumidifier is a great thing in the UK, assists biltong and droewors production a lot.
When I read this first, I thought Venison Leg was a medical condition…
.l might give it a go for my Italian shooting mate, with a muntjac leg, but wait until daytime temperatures drop into single figures.
.l might give it a go for my Italian shooting mate, with a muntjac leg, but wait until daytime temperatures drop into single figures.
I remember my grandmother used to hang haunches in the game larder or a cool airy pantry. I know she coated them with ginger powder after they had been in the lead salting trough a few days. She was a keepers wife and there were no chillers or freezers then. Although most large country houses would have an ice house.
Yes did it years ago, hung it in my shed in a muslin bag . Only error was I used too much salt .
RTreble
Well-Known Member
I've done several salamis where they have been hung in the garage. Currently there is a venison Proscuitto, its been hanging since march. No mold, oozing liquid or bad smell. Hopefully it will be good for Christmas. I have since read that most people remove the gland and bone - i didn't.
I didn't either. Turned out lovely
The thinking (apparently) is that removing the bone prevents 'bone sour' heif the cure doesn't penetrate quickly enough. The only time I did this though, I ended up with maggots right in the centre of a 15lb pork ham
Here’s the roe leg I did last year. EQ cure with salt and cure 2 for a month. Then only 6 weeks drying hanging in my pantry to hit 45% weight loss - very quick as no skin on and I didn’t wax it. Any sign of black or green mould and I would take it down, wipe with red wine and return. Then 1 month in vac bag to equalise. Flavour was very good, but nothing exceptional - however it was a cool thing to take on holiday with us to Crinan (above) and carve as needed.I should have then deboned, portioned and vac packed it but I didn’t - or maybe dipped it in wax after the EQ. It didn’t keep for too long as we ate and handled it a lot, and I noticed it was going slimy under the clingfilm in the fridge….not great.
Pantry is on external wall, ventilated and stays sub 10° from November - March, approx 70-80% humidity throughout. I’ve now got a proper curing chamber and am considering doing a fallow leg off a beast I’m butchering next week. Suspect a fat fallow would be worth doing, but I’ll have to be nice and neat skinning, and do a very long EQ cure.
Have contemplated doing a silverside from a biggg red or fallow but they’re still tiny compared to a coppa or a beef silverside.
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