TheRealSpurhunter
Well-Known Member
I swear I saw a thread on this subject, but I cant find it now. I am really interested in it, and want to watch the progression.
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.
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.
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.