Sorry
Not sure how to use this page
But
I have a venison prosciutto leg.
It’s been salting and I’ve turned it for two weeks
It’s lost about 30 percent of its weight. I had a a weight on top of it to help in pressing the liquid out( a cobble stone)Also early on, I rubbed it with celery powder.
The meat has pulled away from the bone in some spots. Is that normal?
Also, I’ve seen a guy on the internet for the next step rub with lard and a mixture of pepper and spices. Anyone had any suggestions for spices and lard to coat with while it hangs.
I’ve heard venison doesn’t had to hang for a year but that 8 months is fine?
Anyone
Suggestions???
Thanks
