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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
I guess it may be because it's not ground like a sausage would be. However when I cure pork loin for smoked back bacon it does use curing salt.Quote:
Originally Posted by greatwhite
That process requires sodium nitrate or nitrite....not just salt. Good luck
No it does not
Quote:
Originally Posted by dilly
That's right, if any of the Insta Cure products are used, no.1 or no.2 which all the recipes I found call for, sodium nitrate is one of the included items in it , one has a little more of it than the other.Quote:
Originally Posted by dilly
I think it was last year I saw a good video of a smokehouse in the states that used only salt and brown sugar for their cure to make bacon, so it can be done without nitrites or nitrates. I finally found it on line, it's a good watch. Looks like they do their hams the same way.
https://www.eater.com/2019/2/18/1822...-process-video
Cheers
Yeah my buddy made some like this last year. I'm going to try it in the fall
Quote:
Originally Posted by smitty55
You should have a humidity chamber to grow the proper mold on it if not using nitrates. And I think you are making venison prosciutto, not pastrami....
You said “from what I’ve read”....you need to read more....
Seems to work good where I have it.
Quote:
Originally Posted by dilly
Never mind GW ...I see that the people ( inBosnia, Croatia, Serbia and Montenegro) who inventing the process didn't have fancy 'humidity chambers'....they used mother nature HaHa..Quote:
Originally Posted by greatwhite
Quote:
The cuts are first brined in solution of salt and garlic (locally "salamura"), to enhance flavor and help preservation, commonly together with continental-style bacon ("slanina" locally), lardon (also called "slanina", sometimes "white bacon" or "soap bacon") and ribs. Then they are cured by hanging them in freezing winter winds, over a smoldering lumber (smoke being essential part of the flavor) for typically up to two months, because the freezing continental temperatures and lack of insects in the winter help curing and preservation. The smolder is occasionally extinguished completely to expose the meat fully to the freezing wind.
I believe some of the best made Coppa is hung in caves in Italy.
I probably read more than you know being a programmer and DBA. :)
Quote:
Originally Posted by dilly