Venison Bresaola
- Thread starter Dan Gliballs
- Start date
Dan Gliballs
Well-Known Member
Absolutely GORGEOUS!
I dont know why I didnt do it years ago!
Il do another one for Xmas.
I was thinking about splitting the haunch into its various muscles and doing them that way though. I found that when "drying" a large haunch the outer skin got that dry that it actually trapped the moisture inside.
I wont be changing the brine though.
I dont know why I didnt do it years ago!
Il do another one for Xmas.
I was thinking about splitting the haunch into its various muscles and doing them that way though. I found that when "drying" a large haunch the outer skin got that dry that it actually trapped the moisture inside.
I wont be changing the brine though.
bigoak
Well-Known Member
Mate that looks amazing 
My mate in Aust does a couple of air dried Proscuito Hams every year and he sprays it with a vinegar mix. It gets a little mould on it but it is amazing. He is from Sicily and the funny thing is he makes these beautiful hams, yet doesnt know how to cook a packet of 2 min noodles.
I will be passing on your recipe to him.
My mate in Aust does a couple of air dried Proscuito Hams every year and he sprays it with a vinegar mix. It gets a little mould on it but it is amazing. He is from Sicily and the funny thing is he makes these beautiful hams, yet doesnt know how to cook a packet of 2 min noodles.
I will be passing on your recipe to him.
news of the world
Well-Known Member
We ran a Smokehouse for 7 years and this is one of our recipes:
1 haunch of roe(2.5) bone in.
1 box big enough for haunch
1 black bin liner
5kg salt
1 tin black treacle
and fresh roesmary.
Put bin liner in box and put a layer of salt (about 1") in the bottom of the bin liner.
Use a filleting knife and insert it down the bone so you can get some salt down there, otherwise you can get the bone taint,(the meat cures but the bone goes off before the salt gets to it).
Coat haunch in the treacle and the herbs( the sugar in the treacle/molasses stop you getting a hard crust, as well as adding sweetness), place in box and cover with salt completely,tie up the bin liner so no nasties can get into it.
After 1 month take out the haunch and wash it and dry it.
Cover in a fine Muslin cloth and leave for 6 months,if a mould appears which is normal then you can if you wish just dunk it in a weak vinegar solution which will kill the mould..
This recipe produces a parma-ham style meat..
PS: if you wish to speed up the process then dry the ham in a condensing chill, usually takes about 20 days..
Word of warning,remove as much fat as possible it turns rancid when cured..
1 haunch of roe(2.5) bone in.
1 box big enough for haunch
1 black bin liner
5kg salt
1 tin black treacle
and fresh roesmary.
Put bin liner in box and put a layer of salt (about 1") in the bottom of the bin liner.
Use a filleting knife and insert it down the bone so you can get some salt down there, otherwise you can get the bone taint,(the meat cures but the bone goes off before the salt gets to it).
Coat haunch in the treacle and the herbs( the sugar in the treacle/molasses stop you getting a hard crust, as well as adding sweetness), place in box and cover with salt completely,tie up the bin liner so no nasties can get into it.
After 1 month take out the haunch and wash it and dry it.
Cover in a fine Muslin cloth and leave for 6 months,if a mould appears which is normal then you can if you wish just dunk it in a weak vinegar solution which will kill the mould..
This recipe produces a parma-ham style meat..
PS: if you wish to speed up the process then dry the ham in a condensing chill, usually takes about 20 days..
Word of warning,remove as much fat as possible it turns rancid when cured..
Last edited:
Heym SR20
Well-Known Member
I was just thinking of putting up a post about my first Breseola and found that you had beat me to it. Was eating some shop bought breseola yesterday thinking I had better chop up the haunch of venison in the fridge to make make a batch of biltongue.
So after googling - found HUNTER-GATHERING: wild & fresh food: Bresaola: Home-curing for idiots.
An excellent website include details on how fish for squirrels.
Any way adapted the recipe and now have a boned out Roe Buck Haunch marinating nicely. I took the bone so that I could get salt,marinade right into the joint. Did n't have any juniper berries to hand, so in went a good glug of Gordon's finest bombay Gin along with the Red Wine. Now marinading nicely in the fridge and will hang it up to dry this weekend.
So after googling - found HUNTER-GATHERING: wild & fresh food: Bresaola: Home-curing for idiots.
An excellent website include details on how fish for squirrels.
Any way adapted the recipe and now have a boned out Roe Buck Haunch marinating nicely. I took the bone so that I could get salt,marinade right into the joint. Did n't have any juniper berries to hand, so in went a good glug of Gordon's finest bombay Gin along with the Red Wine. Now marinading nicely in the fridge and will hang it up to dry this weekend.
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