Venison Prosciutto ...

Bleak Ridge is a family-run business, selling country clothing and workwear
Don't throw the bone away when you are done. Saw it into bits, and pit it in a large pot full of dry beans which have been soaked overnight, and let it simmer for many hours. Will bring a brilliant flavour to your pot of beans.
 
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I built a Meat Curing Chamber from an old fridge freezer installing temperature and humidity devices and had reasonable success in making bresaola and prosciutto. Is anyone interested in learning of my journey?
 
Krabryn said:
I built a Meat Curing Chamber from an old fridge freezer installing temperature and humidity devices and had reasonable success in making bresaola and prosciutto. Is anyone interested in learning of my journey?
Click to expand...

Yes. I'd be interested. I dry my bresaola and serrano in a net bag hanging outside the back door. Using a fridge/freezer might be better.

Here's how I make the bresaola: http://nicowilson.com/curing-and-smoking/bresaola/
 
Sit rep.
The 2 oldest cured CWD legs are ready to be devoured along with a good bottle or 3 of red!!
another is now drying and a further fallow leg is half way through the curing process.
Its going to be a merry Christmas!!
 
COK so Day One in the cling film wrap and a fair amount of blood coming through the cling film to drain is that to be expected so quick ?
 
Very impressed indeed. this is one to try for sure. The Beeswax is interesting. I have purchased the parts to make a curing fridge. Just waiting for the right Donor fridge to come up with glass door.


Krabryn. I would be very interested in learning of your journey.

Cheers
 
After just under a month of hanging my leg has mould like the image attached. Is this still ok? It appears where the lard seems to have been absorbed into the legIMG_9356.webp
 
Hi. Done a bit of curing, but not this recipe. White mould is no problem, give it a wipe with vinegar soaked cloth to get rid of it if you feel the need. If the mould is darker then give it a good sniff. If it is 'bad' mould then you will know by a very bad smell.

Get the white mould all the time curing beef, chorizo, lomo, salami - I think it is penicillin, but might be wrong.

Only time got the really nasty dark mould was taking a short cut on some bresoala. Did not dry thoroughly before wrapping in muslin.

Based on your picture, I would say that is completely normal and expected. I have eaten and seen much worse

Don't use balsamic or malt - something like red, white or cider vinegar
 
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Bump to the top before this amazing thread disappears off the front page !

Can I smoke the leg before hanging it ?

Also i am struggling for a location with constant temperature. Outside through the winter months can fluctuate from -6c to 15c, and inside we (she) keeps it 10c to 20c. Where to go with it ?

An Austrian friend presses his in an apple/cider press before hanging, squashing between boards under concrete blocks would do similar.
 
You do not want to be near freezing temperatures, 10 - 20C is about right for a rustic farmhouse i guess. Smoke if you want - no reason why it would not work technically. Not sure about the pressing, probably does not make a huge difference. Curing is not rocket science, pretty simple really
 
OK so I put mine up in the loft in Oct and brought it down in April it was just fine. Put it through fine slicing machine (Graef Evo, not too expensive but good quality) then into loc bags for freezing. Been taking a bag out every couple of weeks, tastes great, just right moisture wise. Everyone who's tried is pleasantly surprised. Well worth a try, will experiment with different cure recipes.
 
I'm currently trying the recipe with a Muntjac haunch.
So far it's been curing 4 weeks and I have just put lard and pepper on it.
I'm going to try hanging it in my shed which only sees the sun early mornings for about an hour , hope it will be ok.
 
lambic said:
You do not want to be near freezing temperatures, 10 - 20C is about right for a rustic farmhouse i guess. Smoke if you want - no reason why it would not work technically. Not sure about the pressing, probably does not make a huge difference. Curing is not rocket science, pretty simple really
Click to expand...

Re; pressing/weighing down the leg - I saw on a video that the reason for this is to press blood from the major artery which runs up the leg. Without this step the blood can remain and cause the meat to spoil. I have never tried to make venison prosciutto but will be giving it a try this autumn/winter. Great thread.
 
Dr S.Jordan,

thank you so very much for the tutorial. Replicated your process and my whitetail haunch came out superb.
 
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