I started 2 deer leg prosciuttos last week. One in the fridge and one in the basement with a weight on it pressing it flat. Both will be hung in the basement to dry next week. Going to use lard on the ends. Also did a brain tan on the hide. Still needs lots of work to soften it. Hopefully these will come out as good as the capicolla I made last spring.
Very nice! What recipe did you use for the venison? I have two hams from one of our hogs about a year into the cure. One I did Spanish style, sea salt only. The other is American Country style with brown sugar and red pepper. I found that an old pillow case is just about perfect for hanging a ham.
As for the capicolla I made. I used a pork Picnic or butt, dont remember which from the grocery store. I used the method in "Charcuterie: The Craft of Salting, Smoking, and Curing" by Michael Ruhlman. Awesome book, if you are on the fence about getting it, I highly recommend it. I have made the capicolla, bressola, fermented summer sausage, and regular sausage. I used the Kitchen Aide mixer attachment. I was a bit temperamental at times, but if you put all the parts in the freezer first and partially freeze the meats it works great.
The capicolla is amazing with some homemade peach jam. Ill update as the project progresses.
Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
It's been 7 months since I started this. Just sliced up a chunk....amazing. Favors have mellowed as well as the saltiness. It is a bit on the dry side. But I this that is because it was not humid enough when I stared it. I still have the whole leg that I posted photos of, no signed of things going bad there either.
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