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

[angusb1]

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.

Superb!

 

[Chris Richardson]

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.

I hope it was shot with non toxic wouldn’t want you poisoning our oceans

 

[Freeforester]

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.

Too much copper if it went green…

 

[Yosemite Sam]

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.

 

[Yosemite Sam]

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

Very interested to see how it goes?

 

[TringSaint]

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,

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.

 

[Gameking]

I 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

 

[RJD]

Very interested to see how it goes?

Me too… to be honest I’d forgotten about it … will take a look Friday

 

[Heym SR20]

I quite regularly make biltong with a hung up on a long string across the kitchen. Cut the meat thinly and it takes about four to five days to cure. I don’t how long it could last. A roe bucks worth of biltong get eaten as soon as its ready!