Venison Prosciutto?

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Emca80

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Hear this a few days back from a buddy saying it's even better than jerky. Has anyone ever made it or has the process to make it from what they have done before?
 
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Emca80 said:
Hear this a few days back from a buddy saying it's even better than jerky. Has anyone ever made it or has the process to make it from what they have done before?
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I would bet it's very good. I've never tried any long-term dry curing because I don't have the equipment or expertise to do it correctly. I feel like Poser attempted it many years ago with poor success because his setup allowed it to dry too much.

Prosciutto requires about a year in a very controlled humidity. If you can't control the humidity, you might as well not try.
 
TAFKAP said:
He might come back to TN just to kick your ass for saying that.
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We might be meeting up in the Wind River Range this summer to traverse the high route. If I don't make it back, let it be known you showed him this post….
 
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I eat a lot of Prosciutto. I have only seen very thin, highly salted and lots of fat. I don't see how you could make it out of venison.
 
Antler Daddy said:
I eat a lot of Prosciutto. I have only seen very thin, highly salted and lots of fat. I don't see how you could make it out of venison.
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All can be achieved, except maybe the fat part. Even if you could get a really fatty doe, the type of fat in a deer is different than a pig's fat. I don't think it would be very palatable. But at its core, proscuitto is just salt-cured and air dried whole ham. No reason it couldn't be replicated with venison with the right setup
 
TAFKAP said:
All can be achieved, except maybe the fat part. Even if you could get a really fatty doe, the type of fat in a deer is different than a pig's fat. I don't think it would be very palatable. But at its core, proscuitto is just salt-cured and air dried whole ham. No reason it couldn't be replicated with venison with the right setup
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no doubt... I would try it, but suspect that I would not like it. Seems like a lot of work for those that want to give it a try.
 

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