Trapper
Well-Known Member
Well chaps /chapesses
Does anyone have any info on how to DRY CURE A HAUNCH of venison,
I pretty much would like to experiment. I understand the principle of for each lb/kg meat the same in salt required , weigh down leave for minimum 28 days , check and sniff !! Should there be additives and what are they!!
Basically I want a PARMA DEER hanging on a hook that I can slash a slice off as I walk past!
Oh and if this is a no go , I traded in a cull, for a Gloucester old spot, pig. which will see me about January!!! if you are stuck with selling barter is real 8)
Regards Trapper
Does anyone have any info on how to DRY CURE A HAUNCH of venison,
I pretty much would like to experiment. I understand the principle of for each lb/kg meat the same in salt required , weigh down leave for minimum 28 days , check and sniff !! Should there be additives and what are they!!
Basically I want a PARMA DEER hanging on a hook that I can slash a slice off as I walk past!
Oh and if this is a no go , I traded in a cull, for a Gloucester old spot, pig. which will see me about January!!! if you are stuck with selling barter is real 8)
Regards Trapper