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Thread: trying to cure roe haunches

  1. #1

    trying to cure roe haunches

    Guys I need some advise I am at the moment trying to cure two roe haunches and iam just looking for advice. I have salted them with a cure mix and they are in the fridge, I have done a couple of searches on the web and they all seam to go in the same direction but I prefer to hear from people that have done it not just read about it. Any help will be taken on.
    What I have done so far is to hang the haunches for 3 days, and then I salted them and wrapped them in cling film. The plan then was to leave them for 15 days re-rub them and wrap again for another 15 days. After that I am at a bit of a loss, do I hot or cold smoke them if so for how long, or do I air dry them and if so what do I do?

    charlie

  2. #2
    I tried curing a wild boar leg using a Hugh Fernly Whitingstall salt mix and then air drying it. It was edible, but very salty and I think I put too much weight on it when it was salting. Would like to try a haunch but never got round too it. Smoking sounds like an option. I think he smoked a ham in the River Cottage Chimney once. He has a website and you can ask questions but I can only put up with small doses of tv chefs. A friend makes very good jerky/ biltong using an air dryer and flavouring mix. Good luck!



    =charlie 1;309293]Guys I need some advise I am at the moment trying to cure two roe haunches and iam just looking for advice. I have salted them with a cure mix and they are in the fridge, I have done a couple of searches on the web and they all seam to go in the same direction but I prefer to hear from people that have done it not just read about it. Any help will be taken on.
    What I have done so far is to hang the haunches for 3 days, and then I salted them and wrapped them in cling film. The plan then was to leave them for 15 days re-rub them and wrap again for another 15 days. After that I am at a bit of a loss, do I hot or cold smoke them if so for how long, or do I air dry them and if so what do I do?

    charlie[/QUOTE]

  3. #3
    That was the mistake i did, too heavy weight and too much salt made it taste horrible and tough, so i never tried again although i am sure it could be done, just not by me.
    Cheers
    Richard

  4. #4
    What have you used to cure the haunch? If its just salt as a dry cure it will be über salty! I cure mine in a brine and inject it deep into the muscle. I use a mixture of Cure #1 or Prague powder with peppercorns bay and a couple of other bits. I make pastrami out of it and I can safely say there is NOTHING that comes close to it! Cure takes 3 days.

    I will post the recepie if you like but I warn you once your family and friends try it you will be in high demand!

    Here is the recipe by Len Poli - http://lpoli.50webs.com/index_files/Pastrami.pdf
    Last edited by Paul 600; 15-01-2012 at 11:53.

  5. #5
    For the cure I used in almost equal amounts, salt, mesquite BBQ rub, brown sugar and a hand full of Cajun spice. It’s a rub that I have used on pork ribs before I have hot smoked them in the past, and it turned out ok. I have not tried to cure any thing before let alone venison. Here is the real kicker I am away from home just now and won’t be back until the cure time is up, so I can’t change any thing till I get back, at which time it will be to late or just right.
    One of the guys I work with recommend cold smoking one for 8 hours and then air drying it for 90 days like you would a Palma ham, when I looked for ways to do a palma ham it calls to rub lard on to the meat side of the pork ham, as you know a haunch has no skin on it so would I have to cover the entire thing? I don't know any thing about the air drying, is it a simple case of hanging it in a room with good air flow with some thing to keep the fly’s off?

    charlie

  6. #6
    Quote Originally Posted by charlie 1 View Post
    For the cure I used in almost equal amounts, salt, mesquite BBQ rub, brown sugar and a hand full of Cajun spice. It’s a rub that I have used on pork ribs before I have hot smoked them in the past, and it turned out ok. I have not tried to cure any thing before let alone venison. Here is the real kicker I am away from home just now and won’t be back until the cure time is up, so I can’t change any thing till I get back, at which time it will be to late or just right.
    One of the guys I work with recommend cold smoking one for 8 hours and then air drying it for 90 days like you would a Palma ham, when I looked for ways to do a palma ham it calls to rub lard on to the meat side of the pork ham, as you know a haunch has no skin on it so would I have to cover the entire thing? I don't know any thing about the air drying, is it a simple case of hanging it in a room with good air flow with some thing to keep the fly’s off?

    charlie
    You could air dry it as long as the cure has been 100% effective or you could do like a boiled ham, simmer for a couple of hours then roast. The lard is to prevent rapid moisture loss but remember lard will go rancid and need to be trimmed before eating.

  7. #7

    Air Drying Venison

    You could try making your venison into Bressoala. This is a cured meat usually topside of beef marinated then wrapped in muslin and hung in a cold well ventilated room for several days.
    It is usually sliced wafer thin with a meaux mustard and creme fresh dressing on the side.
    If you Google "Bressoala marinade" there are recipes available. I used to boil the marinade then let it go cold before putting the meat in but most of the on-line recipes don't.

    If you want to use the meat from the haunch then I would bone it out and use one of the larger muscles, I would avoid using bone in meat as it is not a regular shape and you will end up trimming off too much over cured meat. Ideally you want a regular shaped piece of meat that will cure evenly.

    The other thing to be careful of is curing time - the recipes will state a weight for the meat if the weight is reduced then this will effect the curing time.

    Experiment until you get it right and you will be pleased with the results.

  8. #8
    If experimenting with curing air on the side of caution, Nitrates and Nitrites can be dangerous.

  9. #9

  10. #10
    A friend of mine writes this blog http://www.killandcure.net/blog/?cat=18 there is a post on it about an air dried venison "prosciuto" he made.

    Also, lots of other venison/game and other recipes.

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