sure shot
Well-Known Member
Has anyone ever tried making these with deer meat ? What's yalls thoughts ?
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Prociutto or salami
- Thread starter sure shot
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Re: Prociutto or salami
Poser cured & dry aged a hind leg a couple years ago......I don't remember what his results or conclusions were. I don't recall it being a resounding success, but I can't remember why.
As for a ground-meat & fat, enclosed in a casing, and hung to dry, there's no reason not to. Just use any recipe for a traditional meat mix, substituting in ground venison. If you're on Facebook, there's a group called "Salt Cured Pig" that has a lot of good experience in long-term dry aging & curing . If you're not a practiced hand at long-term dry sausages, I'd practice on store-bought pork before I'd waste good venison on a first attempt. It is most certainly a craft, and it's one whose successful results are very dependent on controlled temperature & humidity. Failures can result in potentially deadly bacterial growth. At the very least, improper conditions will just mold out and rot your project. It'd be sickening to have a nice venison sausage covered in green & black mold.
sure shot":39bnv4do said:
Poser cured & dry aged a hind leg a couple years ago......I don't remember what his results or conclusions were. I don't recall it being a resounding success, but I can't remember why.
As for a ground-meat & fat, enclosed in a casing, and hung to dry, there's no reason not to. Just use any recipe for a traditional meat mix, substituting in ground venison. If you're on Facebook, there's a group called "Salt Cured Pig" that has a lot of good experience in long-term dry aging & curing . If you're not a practiced hand at long-term dry sausages, I'd practice on store-bought pork before I'd waste good venison on a first attempt. It is most certainly a craft, and it's one whose successful results are very dependent on controlled temperature & humidity. Failures can result in potentially deadly bacterial growth. At the very least, improper conditions will just mold out and rot your project. It'd be sickening to have a nice venison sausage covered in green & black mold.
DaveB
Well-Known Member
Re: Prociutto or salami
I cannot remember, I thought prociutto took a very long time to age....My Sons think it is free so i am hoping we have an Italian amongst us who can help.
I cannot remember, I thought prociutto took a very long time to age....My Sons think it is free so i am hoping we have an Italian amongst us who can help.
sure shot
Well-Known Member
Re: Prociutto or salami
Good info thanks
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Good info thanks
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