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#3361388 - 09/16/13 01:40 PM No Rolling Back
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Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12868
Loc: Tennessee

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Been saying that I was going to do this for a couple of years now, but never followed through. With the season close, I'm draining the freezer stores at all costs and this venison leg from late 2012 season was hiding in the bottom, so I thawed it out and put a rub of sea salt and curing salt on it. It will get flipped every day for the next 7 to 10 days, then rinsed, dried, a thin coat of lard and then hung for ~6 months or so. If all goes well, I'll be slicing off Venison Prosciutto to eat on turkey hunts this Spring.

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#3361416 - 09/16/13 02:00 PM Re: No Rolling Back [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9536
Loc: Memphis

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Have you tried to straighten the leg? It would probably make slicing off the meat a little easier.
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#3361423 - 09/16/13 02:02 PM Re: No Rolling Back [Re: TAFKAP]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9536
Loc: Memphis

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Here's a picture of one....since it's a hog leg, it might be a whole lot more feasible because of its stubbiness...it was just a thought. Obviously, it's not critical to the cure.

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#3361444 - 09/16/13 02:12 PM Re: No Rolling Back [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12868
Loc: Tennessee

content Online
Good point. I'll hang it by the hoof end and it should straighten itself out over time.

I reckon I'll have an excuse to buy one of these: http://www.amazon.com/PastaCheese-Italian-Prosciutto-Clamp/dp/B008ZAYK4O
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#3361453 - 09/16/13 02:19 PM Re: No Rolling Back [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9536
Loc: Memphis

Offline
As Alton Brown says, "There's only room for ONE uni-tasker in my kitchen!"





But seriously, given the way Italians leave the leg on the counter and slice towards their body, it'd be worth considering some sort of stainless apparatus to anchor the thing down.
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Everything important in life was learned from Mary Jo Kopechne.

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#3361635 - 09/16/13 04:54 PM Re: No Rolling Back [Re: TAFKAP]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9536
Loc: Memphis

Offline
Interesting......I just asked an Italian buddy. They call it a portaproscuitto.
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Everything important in life was learned from Mary Jo Kopechne.

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#3362359 - 09/17/13 07:25 AM Re: No Rolling Back [Re: TAFKAP]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6808
Loc: Shelby County, TN

content Online
Very cool.
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Save the Little ones for the Little Ones.
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#3362531 - 09/17/13 09:15 AM Re: No Rolling Back [Re: BamaProud]
Deck78
6 Point


Registered: 10/07/10
Posts: 731
Loc: hipster hollow

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sounds like a good plan. where are you storing it during the 7-10 day flippin process?
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#3362537 - 09/17/13 09:21 AM Re: No Rolling Back [Re: Deck78]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12868
Loc: Tennessee

content Online
 Originally Posted By: Deck78
sounds like a good plan. where are you storing it during the 7-10 day flippin process?


In my second fridge that I use for curing. Though it is not actually set up as curing chamber other than putting it on its highest setting, a bowl of salt water and a fan, it does seem to work fine.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

Top
#3362564 - 09/17/13 09:51 AM Re: No Rolling Back [Re: Poser]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6808
Loc: Shelby County, TN

content Online
 Originally Posted By: Poser


In my second fridge that I use for curing. Though it is not actually set up as curing chamber other than putting it on its highest setting, a bowl of salt water and a fan, it does seem to work fine.


It is a pretty simple/cheep conversion if you choose to do it:

http://www.tndeer.com/tndeertalk/ubbthreads.php?ubb=showflat&Number=3214588&page=1&gonew=1#UNREAD
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking

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