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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: wayne rollinson on June 25, 2018, 06:52:51 PM

Title: Venison prosciutto
Post by: wayne rollinson on June 25, 2018, 06:52:51 PM: I thought I would share this recipe from my side of the pond, for this I used one roe deer haunch

1 haunch venison
5g cure 2 prague powder
55g salt
2.2g garlic powder
4.2g rosemary
6.6g black pepper
1.6g juniper berries
I started with a haunch and cut the leg bone down and I also cut most of the silver skin off then weigh out all ingredients and rub into all nooks and crannies till totally covered place haunch in a bag and tip the rest of the ingredients into the bag and shake well.
Tie the top and leave in the fridge for 18 days every day I would turn and shake as at first the mixture sucks all the moisture from the haunch into the bag, then reabsorbs so to get everything even I kept turning. Then into the curing chamber for 2 months, I am not sure what you guys do but i made a chamber from an old fridge and added a temp controller with a small heater and computer fan to keep a stable temp, regards wayne.
Title: Re: Venison prosciutto
Post by: ksbowman on June 26, 2018, 08:01:02 PM: What temperature do you keep the curing chamber?
Title: Re: Venison prosciutto
Post by: wayne rollinson on June 27, 2018, 11:23:11 AM: 55 degrees F and 65% humidity and this worked very well for me, regards Wayne
Title: Re: Venison prosciutto
Post by: archeryrob on August 03, 2018, 02:40:54 PM: Looks good. I have been interested in doing this, but have not bothered to make the special fridge yet.
Title: Re: Venison prosciutto
Post by: neuse on August 12, 2018, 08:14:23 AM: Looks really good. I will have to find out what a curing chamber is.
Title: Re: Venison prosciutto
Post by: Cyclic-Rivers on August 12, 2018, 08:52:41 AM: I want to try this, need to build a curing chamber...
Title: Re: Venison prosciutto
Post by: archeryrob on August 12, 2018, 06:49:09 PM: Most guys don't know how this is done. Before curing chambers people had basements with dirt floors and used a root cellars and curing places. It was humid and ground temperature, normally 55 in the winter. Sausages and whole meats dried to be hung and reused later on as a preserving technique. I personally am more interested in digging the root cellar in the back hill near the chicken coop, but the wife is not found of that one yet. :biglaugh:
Title: Re: Venison prosciutto
Post by: wayne rollinson on October 16, 2018, 07:23:37 AM: sorry for not replying I have been away from the site for a while after an op recovering, as Rob says any place with a stable temp will do with a stable humidity, winter here in the uk i can keep my kitchen at the correct temps but not in the summer, a curing chamber is basically a fridge with a small tubular heater inside then plumb both the fridge and heater to a thrmostat to keep the constant temp humidity you can ad a dehumidifier to the set up, regards wayne.