Venison Prosciutto

[Scott E]

My recipe for venison prosciutto:
     
 

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

[Scott E]

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.

[neuse]

Looks like good food.