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» Trad Gang.com » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » Venison Prosciutto

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Author Topic: Venison Prosciutto
Scott E
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Member # 14415

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My recipe for venison prosciutto:
Venison Prosciutto recipe
https://www.youtube.com/watch?v=wKLIL9jYXX0

This is such and easy and fun way to use a roast. It tastes delicious and unlike any other cured meat.

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Self reliance cannot be bought

Posts: 1069 | From: Connecticut | Registered: Dec 2007  |  IP: Logged | Report this post to a Moderator
Scott E
Contributor 2017 - Assoc Sponsor
Member # 14415

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Completely submerge venison roast in Kosher Salt.
Cover and refrigerate for 24 hours.
Rinse venison roast throughly.
Pat Dry.
Dust with white pepper,
Wrap roast in cheese cloth.
Hang in an area with good air flow and a temperature between 40 and 60 degrees fahrenheit.
Let the venison hang for about 1 week or until it is firm.
Slice thin and serve with fruit, cheese or in a salad.

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Self reliance cannot be bought

Posts: 1069 | From: Connecticut | Registered: Dec 2007  |  IP: Logged | Report this post to a Moderator
neuse
Trad Bowhunter
Member # 10875

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Looks like good food.
Posts: 189 | From: Texas | Registered: Dec 2006  |  IP: Logged | Report this post to a Moderator
   

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