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Made some home made air dried Lonzino this is one of them.
I also have some air dried venison pastrami aging.
I let them set let them sit in Kosher or Pickling salt in the fridge for 2 - 3 days to suck out the moisture.
Then I coated them in Garlic, Smoked paprika, and pepper and hung them in a dry cool area, because of the size i hung these for 1.5 months. The pastrami is wrapped in cheese cloth right now so not much to see.
Attachment 39866
Generally aged meat like that requires curing salt to be totally safe, specially for air dried long curing meats. I hope you know what you're doing.
Cheers
Intrested in how it turns out and a taste report.
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Looks interesting. Did you put any pork fat with the venison to give it some moisture?
My fav...the Amish/Mennonite 'Summer Sausage'...Quote:
Originally Posted by smitty55
Looks Good GW...is that a Heritage recipe from your family ?
Used to buy that Summer sausage at Finchams feed store in Burks Falls.Quote:
Originally Posted by MikePal
Kosher salt will work at least according to everything I have read. You could use table salt but would give a very salty taste harder to wash off.
Quote:
Originally Posted by smitty55
No I just picked the ingredients a buddy of mine makes it all the time. I won't be able to reproduce the flavors as I just winged it at the time for the amounts. Next time I will measure.
The one we are snacking on now is a slight bit to peppery for my wife. More for me. My son likes it. Also need a better knife for thin slicing.
Would not recommend table salt. I use Pickling salt as it works best in cooler conditions and with no additives nothing to taint the taste.Quote:
Originally Posted by greatwhite
I used Kosher salt and Pickling salt
Quote:
Originally Posted by finsfurfeathers