Where is the whole leg your curing Poser?

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Poser said:
http://gocarnivore.com/2013/09/24/venison-prosciutto-and-the-perils-of-charcuterie-mistakes/

I now have it hanging in my laundry room, which, if I keep the door shut, doesn't get much heat (no direct heat) from the house and is drafty. About to start on a 2nd one for BuckWild. He bought a 50 lbs bag of coarse ground sea salt. I may go ahead and start another one for myself as well just in case I screwed this first one up.

I've got one to contribute, as well.
 
Poser said:
WMAn said:
Read the post. So, the next one you will start by packing in salt instead of salt rubbing then packing?

Yes, entirely packed in salt -like 15-20 pounds of it.

Where did you buy your salt? That could get expensive; just checked a bulk natural foods dealer, $70 for a 25 lb bag of sea salt.
 
Poser said:
http://gocarnivore.com/2013/09/24/venison-prosciutto-and-the-perils-of-charcuterie-mistakes/

I now have it hanging in my laundry room, which, if I keep the door shut, doesn't get much heat (no direct heat) from the house and is drafty. About to start on a 2nd one for BuckWild. He bought a 50 lbs bag of coarse ground sea salt. I may go ahead and start another one for myself as well just in case I screwed this first one up.

Thanks, I thought I had read it on here, but obviously had clicked over to your site.
 
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Every old timer I know that hams uses a big salt box. They don't get rid of the salt between hams. Just keep adding as the level gets low. I will be doing a smoke house with salt curing box as one of my winter projects this winter. Hopefully there will be pics to follow
 
My wife's grandmother recently was talking about their old salt box. Sounds like a good plan.
 
That weight loss guess sounds about right - the animals are mostly water!

Sounds like something cool to make appetizers with.
 

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