Making Bacon. And Duck Prosciutto. And Pigeon Prosciutto.
After they are done curing they are all heading to the smoker.
After they are done curing they are all heading to the smoker.
Making Bacon.. and maybe some Duck Prosciutto.
- Thread starter TeeDee
- Start date
Looks great!
Is it too late to put a Christmas order in????
Most definitely yes.
But maybe if Santa ponies up and bestows me a Vacuum packer machine things will be more fruitful come the new year.
Now finished in the Brine seasoning mix.
Gently rinsed.
Time to air dry in the Fridge for a little time to firm up further.
Gently rinsed.
Time to air dry in the Fridge for a little time to firm up further.
You're going to need a vac packer, trust me!
Venison portioned & packed by English Countrylife, on Flickr
Nifty. Got some bacon and smoked salmon in the smoker as I type. Also, after loving the duck prosciutto, am trying pheasant breasts. Leaving one plain and lightly smoking one. I really do love my cold smoker. Try smoking a load of basic veg, carrots, onion, peppers, garlic etc, drying them and powdering them, makes a fabulous stock powder, get through about a 2ltr jar evey year.
Biggest ingredient with this is literally just Time. Once they are salted and cured ( over 24 hours ) the rest is just leaving them in the fridge to mature and harden off some more.
People tell me that I must be a patient person to fish. This is next level
They were Salt cured on the 11th - so 20 days ( I'm a whizz at maths ) so apart from them getting in the way of the orange juice and milk in the fridge as they hung in front of them its really painless.
When I start making some cheeses , my patience may well be far more tempted.
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