Jonty Posted January 23 Report Share Posted January 23 I've been wanting to have a go at this for a while - hopefully the end result will be air dried venison 'proscuitto'. The ground I stalk is all red deer and I didn't want to attempt this almost experiment with a massive haunch for fear of wasting a lot of meat and also it taking absolute ages on the first attempt. So when I managed to get hold of a roe, I thought I'd give it a go with a smaller haunch. It has a cure of salt, pepper, juniper , bay and curing salts and will sit in the fridge for a week or so before rising and hanging to dry. Because they don't have skin on like a pigs ham would, I've read that the legs cab dry out too quickly on the outside so it's a good idea to coat most of the leg (apart from the 'cut end') to slow the drying process. I've seen either lard or beeswax being used for the coating - fortunately a friend of mine keeps bees, so if I can get some wax from him this week, I'm going to give that a try. Quote Link to comment Share on other sites More sharing options...
JKD Posted January 23 Report Share Posted January 23 Good luck with this 👍 Does this sort of thing have to be 'stored/dried' at a certain temperature ? Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted January 23 Report Share Posted January 23 Interesting. Quote Link to comment Share on other sites More sharing options...
Jonty Posted January 23 Author Report Share Posted January 23 12 minutes ago, JKD said: Good luck with this 👍 Does this sort of thing have to be 'stored/dried' at a certain temperature ? Yes, it will be kept at a precise temp and humidity in my curing chamber...erm boiler cupboard 😀 There are ideal parameters for temperature and humidity but I'm a little more 'heath robinson' about it. I've found that the boiler room on the side of my house is good for about 8-9 months of the year so for my little amateur endeavours that works perfectly for my needs. The key is not to let stuff dry too quickly otherwise it gets a hardened skin on the outside and won't let any of the moisture escape past it. Quote Link to comment Share on other sites More sharing options...
Dougy Posted January 23 Report Share Posted January 23 Do you need to check the bacteria growth on it ? Clostridium, Botulism and the like ? I have often thought about trying dry curing but always been put off. Quote Link to comment Share on other sites More sharing options...
JKD Posted January 23 Report Share Posted January 23 31 minutes ago, Jonty said: Yes, it will be kept at a precise temp and humidity in my curing chamber...erm boiler cupboard 😀 There are ideal parameters for temperature and humidity but I'm a little more 'heath robinson' about it. I've found that the boiler room on the side of my house is good for about 8-9 months of the year so for my little amateur endeavours that works perfectly for my needs. The key is not to let stuff dry too quickly otherwise it gets a hardened skin on the outside and won't let any of the moisture escape past it. Sounds like a gamble, but hey, if you don't try it ,,,,, 🤷♂️😆 Quote Link to comment Share on other sites More sharing options...
islandgun Posted January 23 Report Share Posted January 23 Really interesting idea, looking foward to the results but as Dougy said my concern would be bacteria Quote Link to comment Share on other sites More sharing options...
Jonty Posted January 23 Author Report Share Posted January 23 3 minutes ago, Dougy said: Do you need to check the bacteria growth on it ? Clostridium, Botulism and the like ? I have often thought about trying dry curing but always been put off. Not as such Dougy, you negate the need by making the meat an inhospitable environment for bacteria - that is what the salt and the curing salt do initially, and then, as the meat dries, the lack of moisture has the same effect. You really should't be put off from trying it - i would be more than happy to help out with recipes/cures etc. The easiest way to start is with a duck breast, it takes no time to salt and dry and gives great results. Then once you've got a better understanding of the process, its really straightforward. The key is to get the right amount of salt and curing salt for your specific piece of meat, for me that's 30g salt per kilo of meat and 2.5g Cure#2 per kilo of meat. You can add other flavourings, but as long as you get those two spot on, you're off to a good start. 14 minutes ago, JKD said: Sounds like a gamble, but hey, if you don't try it ,,,,, 🤷♂️😆 I've been doing it for 20 plus years so far and up to now, I've not once woken up dead 😀 Quote Link to comment Share on other sites More sharing options...
JKD Posted January 23 Report Share Posted January 23 2 minutes ago, Jonty said: I've been doing it for 20 plus years so far and up to now, I've not once woken up dead 😀 Aaahh, phew,,,, bet you're relieved because of that 😃😆 I thought you were doing this for the first time, or is it just the type of meat you're doing for the first time ? Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted January 23 Report Share Posted January 23 Gordon Bennett.............................................. Quote Link to comment Share on other sites More sharing options...
Jonty Posted January 23 Author Report Share Posted January 23 1 minute ago, JKD said: Aaahh, phew,,,, bet you're relieved because of that 😃😆 I thought you were doing this for the first time, or is it just the type of meat you're doing for the first time ? I know - lucky me !! I've been curing and drying meat for years, just on a very interested amateur basis, everything from duck breasts to whole pigs legs but I've never done a deers leg so when i got hold of a roe I thought I'd give it a go. I'd rather practice on something small, but if it works ok, I'd be tempted to have a go at a full red haunch - that'd be something else to have in the middle of the table with a few friends and a few bottles wouldn't it? Quote Link to comment Share on other sites More sharing options...
JKD Posted January 23 Report Share Posted January 23 5 minutes ago, TIGHTCHOKE said: Gordon Bennett.............................................. oooh, I feel privileged. That's the first GB I've had 1 minute ago, Jonty said: I know - lucky me !! I've been curing and drying meat for years, just on a very interested amateur basis, everything from duck breasts to whole pigs legs but I've never done a deers leg so when i got hold of a roe I thought I'd give it a go. I'd rather practice on something small, but if it works ok, I'd be tempted to have a go at a full red haunch - that'd be something else to have in the middle of the table with a few friends and a few bottles wouldn't it? 👍 Do we all get an invite for the full haunch 'soiree' ? 🥳 Quote Link to comment Share on other sites More sharing options...
Jonty Posted January 23 Author Report Share Posted January 23 15 minutes ago, JKD said: oooh, I feel privileged. That's the first GB I've had 👍 Do we all get an invite for the full haunch 'soiree' ? 🥳 As long as you bring a bottle 😀 Quote Link to comment Share on other sites More sharing options...
JKD Posted January 23 Report Share Posted January 23 18 minutes ago, Jonty said: As long as you bring a bottle 😀 ,,,, or two ? Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted January 23 Report Share Posted January 23 Oooooh, it's a date. Enjoy yourselves chaps. Quote Link to comment Share on other sites More sharing options...
JKD Posted January 23 Report Share Posted January 23 1 minute ago, TIGHTCHOKE said: Oooooh, it's a date. Enjoy yourselves chaps. OH !!! Just seen Jonty's location,,,,, would you believe it,,,,,, wish he was closer 🤦♂️😆🤣 Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted January 23 Report Share Posted January 23 Get your coat, you've pulled. Quote Link to comment Share on other sites More sharing options...
Jonty Posted January 23 Author Report Share Posted January 23 25 minutes ago, TIGHTCHOKE said: Oooooh, it's a date. Enjoy yourselves chaps. 😀 Quote Link to comment Share on other sites More sharing options...
Jonty Posted yesterday at 08:31 Author Report Share Posted yesterday at 08:31 After the best part of a couple of weeks covered in cure in the fridge, I pulled the leg last night and gave it a quick rinse so I could hang it to air dry. Because it doesn’t have a layer of skin like a pigs leg, I have read that they can dry out too quickly, so it’s considered a good idea to slow that drying process out. The main option is coating it with lard or some other air proof coating. A friend of mine is a bee keeper and gave me some beeswax - it smelled amazing when I melted it down and painted it on. I’ve left the ‘soggy end’ exposed - as though it was a ‘skin on leg’ and it’s now hanging to dry in my boiler room….. fingers crossed it behaves itself! Quote Link to comment Share on other sites More sharing options...
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