shot by bow by a friend.
cured for a week in molasses, fish sauce, morel mushroom powder, msg, pink salt etc.
smoked for a day over juniper.
hanging in the greenhouse until May.
(left the graphic picture out this time hopefully they don’t delete my post)
by Due_Discount_9144
12 Comments
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Yooooo. This is amazing. I’ve always dreamed of doing something like this with a deer primal. Congrats.
Looks awesome, Makes me wanna go back out for a hunt! What temperature range are you expecting over the months ahead in your greenhouse?
Woah! This is incredible! Can’t wait to see it come May
Deer? If so, I’d trim the fat off. More often than not, it has a nasty, gamey flavor that it will impart to the adjacent meat.
Don’t people usually cover with butcher paper or a net to keep the bugs and light off? I’ve done a country ham, lamb country ham and a venison country ham before. My favorite was the lamb, we ate it like Charcuterie. We let the venison hang for two years and it is really good too; also eaten like Charcuterie.
Whoa I did this once! I’ve never seen anyone else do it ha. You said you’ve done it before, how have you served it in the past?
What did you use as a vessel? Or did you just do a surface coating? I’m just curious how you managed to cure something this big!
Edit for clarity, since I am ignorant of the process.
Did you remove the gland or leave it?
How does the gaminess compare to lamb?
I tried it with lamb once and it was very gamy and strong
Wow!!! That’s amazing and I bet it will taste even better, one question have you tried wrapping in cheese cloth while hanging, we always hang moose for 3-4 weeks before cutting up. Thank you for sharing!!! 👍
You’re grafting cacti back there!