Venison Prosciutto ...

[Dr.S.Jordan]

Answering a few questions ....
... after the leg is cured and then sealed, temperature was not problem - mine was in the garage all summer. Once you slice into the leg though you're exposing the slightly moister inner meat to potential contamination. I got around this by cling filming the leg and keeping it cool (not refrigerated).
... when i encased it in beeswax i encase the whole joint - bone and all. Bone is the most likely site of contamination which is why i also applied just pure salt liberally to this area at the hip and shank ends.

Would love to see pics from you guys with your own efforts and cheers for all the positive comments!

 

[geoshot]

Cracking thread mate, I'm tempted to give this a go.
Can you re-use the beeswax?

 

[seibassman7]

Another cracking recipt thread! thanks for starting it, a most enjoyable and tempting read : regards sbm

 

[Dr.S.Jordan]

Yeh re-use the beeswax to your hearts content ... make the missus some candles - or alternatively whack it on the next cured venison leg!!

 

[geoshot]

Where did you get hold of the Prague Powder #2?
I'm only finding PP #1 on the likes of ebay or amazon

 

[pinkfoot1]

Look for curing salt mixes and you will probably end up using plain table salt plus the specified ratio of SODIUM NITRATE which over time, in a long cure like dried sausage, hams etc., converts during the curing process to SODIUM NITRATE. But be very sure what you are doing with NITRATE (otherwise called Saltpetre) and only use it in the specified quantities.

 

[Paul 600]

Where did you get hold of the Prague Powder #2?
I'm only finding PP #1 on the likes of ebay or amazon

you will find anything you need for charcuterie here. Sausage Making Equipment, Ingredients, gifts, recipes and ideas...

 

[Legolas]

Where did you get hold of the Prague Powder #2?
I'm only finding PP #1 on the likes of ebay or amazon

geshot, it's also called Cure 2 or Cure #2 so it could be worth searching for that too.

 

[Laurielexus]

Wow great idea! I have been wondering how to do it because of the low fat content

 

[nforster]

ThanKs

 

[Ratten]

Well finally got round to trying it! had the thread bookmarked for aaaages.

So got all excited and after getting a lovely fallow on Friday night popped one leg in the mix and cling filmed. Only next day did I see the instruction to only use half the mix to begin with!

A lot of moisture coming out of the leg in only two days....think i'll only do a plain mix for the second two week stint as don't want to overdue the prague powder - that should be ok?

 

[Legolas]

Ratten, as long as you've used the correct amount of Prague powder per kg of meat according to the instructions on the packet, I wouldn't apply a second batch, just leave it in the cure for three or four weeks rather than doing two x two weeks as per the original method. youve got the correct/safe amount of salt and cure in there you don't want to be adding any extra. Main reason being that you want the nitrate and nitrite to break down to safe levels before consumption, they will do that if you've used the prescribed amount but there's a good chance they won't if you double up.

i think the double application method first cropped up with a chap curing pigs legs, as a deer haunch is (presumably) skin off the cure makes its way into the meat far easier so you can easily get away with one application.

I hope that makes sense.

 

[Ratten]

Thanks for that Legolas. Sounds a logical approach. Have it suspended on a wire rack above a dish to catch the liquid so let's see what happens! Next step is to order the beeswax from amazon in a couple of weeks!

 

[tedsalad]

Can someone please post up a link to the correct bees wax, there is loads of different ones on Amazon, I don't want to be covering my haunch in furniture polish or something worse!

Thanks

 

[shakey jake]

Contact a bee keeper they have both virgin wax from cappings and yellow wax from comb both will be harmless there is bound to be an association near you Jake

 

[bigoak]

Wow. What an awesome job.

 

[TringSaint]

Questions, questions!!

Hi - loved the post, but before i give it a go, would like some advice.

Can you use dry cure mix for bacon as opposed to salt / prague powder mix?
Is the temperature key to success (thinking of hanging in my garage which is cool this time of year - def less than 15c)?
Once cured and covered in wax, it is crucial that it is left for 9-10 months or can it be used sooner (cant wait until xmas!!)
Where did you get the beeswax from and roughly how much to cover the leg?
Do you need to keep hanging the leg once the wax is on, and is this temperature specific?

Really want to give this a go as i have lots of CWD legs and the sizes are about the same as for your Roe, but somewhat nervous of botulism poisoning!!

Many thanks
Steve

 

[Legolas]

Hi Steve,

i know that this isn't my thread but if I can stick my two penneth in....

You can't swap bacon cure for an air dried ham cure. The curing agent in bacon cure (and other cured meats you will cook) is nitrite. This breaks down quite quickly and is therefore only really good for short curing periods. This nitrite often comes in the form of Prague Powder#1 or Cure#1. For air dried meats that you don't cook, the curing/drying period is much longer so to get 'cover' against any nasties the cure usually contains nitrites and nitrates, the nitrates take much longer to break down so you get longer term protection for your meat whilst it is drying. The mix of nitrites and nitrates is usually known as Prague Powder#2 or Cure#2.

Once it is dried, it's effectively done. The aging process is the same as with cheese or wine, all about maturing/balencing the flavour. If you weight it and it's lost the required amount of weight, you can eat it then and there.

I've never found temperature to be too critical for a first time try out, but you would need to pay atention to it, obviously if it can't dry out you'll never be able to eat it. You can work around this with maybe a box with a bulb in it,. Alternatively, just keep an eye on it rather than hanging and forgetting it. In my last house I has a boiler cupboard in my office where I hung all of my hams/salami etc and my desk was slap bang next to it, they never did smell so if it is really cold out in the garage if you could get away with a spot in the house that could also work.

I can't comment on the wax as I've never used this method. I do however, cover the exposed flesh part of pigs legs hams with a mix of lard and rice flour, this does the same job by sealing it up so as not to dry out any more. Once its sealed up, the 'ham' is far more resilient then you would expect but a cool cupboard would be the perfect spot. I knew a gent in the states who used to hang some hams in his loft over high summer as the higher temps changed the flavour of the meat and gave it a nutty flavour.

I hope the above helps and apologies to the OP for the hijack.

 

[TringSaint]

Hi Legolas,

That is awesome info - many thanks!
I have procured said Prague powder #2 and i have a CWD in the garage awaiting skinning, so as soon as it arrives, i will try a leg out.
I am planning to hang in my loft as opposed to the garage, as there is a flow of air up there and as my boiler and HW tank are in the loft, the temp wont drop as low as the garage.

If this works then i will be a very happy boy, as this is the natural progression on from making venison jerky (which i started to do last year and with great success - a whole CWD leg goes in a couple of days!!) and will be healthier and much cheaper than constantly buying parma ham!

In terms of 'tuning' the recipe, i have made black bacon using black-strap molasses and a usual dry cure mix, which tastes awesome, so i would assume that the same method, albeit with cure #2, would impart the same rich black coating to the cured venison??

god-damn it - just dribbled over my keyboard from salivating too much!!

 

[TringSaint]

Curing is underway!!
I have copied you recipe bar the juniper berries as i didnt have any and couldnt be bothered to drive into town to get some, so swapped for Allspice berries (which i did have)! So, a 1.6kg leg of CWD just gone in, and i will update as we go!

Cheers
Steve