Venison Prosciutto?

[Emca80]

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?

 

[mike243]

No but must be a thang https://elevatedwild.com/elevatedwildblog/venison-prosciutto-recipe

 

[DeerCamp]

No reason it shouldn't work. Except I don't have a curing chamber

 

[CliffordN]

No but must be a thang https://elevatedwild.com/elevatedwildblog/venison-prosciutto-recipe

Not so sure about those "funky" flavors....

 

[Rabbitkil]

There was a member here playing around with doing this I think it was Poser or @TAFKAP

 

[TAFKAP]

Not so sure about those "funky" flavors....

There shouldn't be any funky flavors if you butcher and age your meat appropriately

 

[TAFKAP]

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?

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.

 

[redblood]

There was a member here playing around with doing this I think it was Poser or @TAFKAP

Poser ? I hadnt heard that name in a long while.

 

[TAFKAP]

Poser ? I hadnt heard that name in a long while.

Sure miss his input here. He had a knack for piercing some old mods' pressure points and got the permaban. Living in Southern Colorado now and really thriving.

 

[AT Hiker]

Poser ? I hadnt heard that name in a long while.

He started listening to Luke Bryan and turned full blown libtard and moved to CO

 

[TAFKAP]

He started listening to Luke Bryan and turned full blown libtard and moved to CO

He might come back to TN just to kick your ass for saying that.

 

[AT Hiker]

He might come back to TN just to kick your ass for saying that.

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….

 

[Antler Daddy]

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.

 

[TAFKAP]

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.

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

 

[Antler Daddy]

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

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.