Big Bang Theory
Well-Known Member
Absolutely brilliant. Thank you for sharing. The next year is going to be so slow.....
Venison Prosciutto ...
- Thread starter Dr.S.Jordan
- Start date
lambic
Well-Known Member
Sorry been distracted lately.
White mould is good, blue stinky mould bad.
Your picture looked OK to me...
White mould is good, blue stinky mould bad.
Your picture looked OK to me...
I'd let somebody else try some first.
And three hours later you have to keep your legs crossed.
Dr.S.Jordan
Member
Can't believe it's been 6 years since I posted this recipe. Great to see so many people getting similar good results! Happy Hunting! 
Krabryn
Well-Known Member
Hi Steve, I must praise you for your endeavours and totally excellent photographs and account of how it turned out. The success of this thread says so much about the interest level in preserving good food in here, a fascinating way with beeswax. For, as a beginner beekeeper I have realised that bees have been around for longer than anyone can remember and it seems likely that early man tried using beeswax to preserve their foods. This fascinating combination of 2 hobbies leads me to learn more from my mentor and other experienced beekeepers who chat continuously on social media. At this juncture I don't know what weight of beeswax can typically be harvested from a beehive but I'll find out. Perhaps there is a little niche market here for the beekeepers and deer stalkers to come together? I hope so!
levigsp
Well-Known Member
So I have just found this and thought I would add two pennies worth. Curing salt can be bought in the UK from any Polish or continental supermarket, PEKLOSOL.. In Poland and here in Scotland when curing things you don't want to dry too much, but still cure or mature, instead of bees wax use Good quality hard salt butter, melt brush on and hang. When you wish to use it, wipe away the butter in a warm environment and sprinkle in various coatings, like dried wood ash, Herbs, Spices etc. Just add a little something. I use Ground Black pepper, Smoked paprika and Oak and apple wood ash in equal quantities,
Dr.S.Jordan
Member
Personally I'd leave them on
Great recipe, thank you! I’m 2 months in and ready next week to cover in beeswax. Some white mould and one spot of yellow treated with vinegar.
1) do you remove the lard? If so how?
2) do you just paint the beeswax over any white mould? Worried the yellow mould might resurface under the wax even if cleaned off.
thanks for any advice!
1) do you remove the lard? If so how?
2) do you just paint the beeswax over any white mould? Worried the yellow mould might resurface under the wax even if cleaned off.
thanks for any advice!
Dr.S.Jordan
Member
Thanks for your comment ... I don't remove the lard personally until I want to carve it up. Yes beeswax can be painted straight over the mould. If concerned about your yellow mould, the beeswax is not an essential step, and you can continue to air cure until the desired weight is lost. All the best, Steve.
Really appreciate the reply, thank you. Yellow mould hasn’t resurfaced following vinegar but I’d already removed the lard prior to your comment. Have waxed and will watch closely! Have a second haunch 1 month behind and will leave the lard on and compare!
TringSaint
Well-Known Member
Just a word of caution about the wax method - I had a few cwd haunches that I had cured that were in a wax coating and the growth of mould inside the wax casing didn’t stop, resulting in a green puff of dust when I cracked it open a few months later.
maybe I didn’t wipe down well enough with vinegar, but I think next time I will leave the wax off but use a thick coating of lard and black pepper and wrap in muslin/ cheesecloth so I can see if it’s going icky!
maybe I didn’t wipe down well enough with vinegar, but I think next time I will leave the wax off but use a thick coating of lard and black pepper and wrap in muslin/ cheesecloth so I can see if it’s going icky!
I did this process with a roe haunch last year and tried the meat this weekend. It's been very popular with everyone. It has come out a bit drier than I planned but still very tasty and has a harder texture than prosciutto, more like a hard salami, which a couple of people have said they prefer over prosciutto. Very pleased with it and I'll be doing it again. Thanks for posting this @Dr.S.Jordan
Been wanting to try this since seeing this post years ago.
Roe haunch was in the fridge, salted, cure# 2, herbs etc for 2wks in cling-film and now received the Beeswax coat, so will hopefully know this coming Xmas whether it's a success or not!
Roe haunch was in the fridge, salted, cure# 2, herbs etc for 2wks in cling-film and now received the Beeswax coat, so will hopefully know this coming Xmas whether it's a success or not!
shakey jake
Well-Known Member
Has anybody got any experience of air dried sausages? Chorizo/salami.
I made some and the mould worries me, before i chuck could any one advise?
I made some and the mould worries me, before i chuck could any one advise?
What colour is the mold? If white, probably ok, but give it a smell. Does it smell off? You can kill the mould with a rub down of vinegar.
If it is green or black mould, or smells off, I'd bin it.
Similar threads
