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Neighbor bagged a buck bow hunting a couple weeks back. He trimmed out a rump roast and brought it over about 3 hours after killing it - one of the nicer game cuts I've ever received! Tossed it in the deep freeze for the intervening time in case of parisites, but cut it up and put it into cure last night. Salt, pepper, coriander, brown sugar, a touch of sodium nitrite and vinegar. Will go in the drying box tomorrow, and should be done early next week.

Neighbor bagged a buck bow hunting a couple weeks back. He trimmed out a rump roast and brought it over about 3 hours after killing it - one of the nicer game cuts I've ever received! Tossed it in the deep freeze for the intervening time in case of parisites, but cut it up and put it into cure last night. Salt, pepper, coriander, brown sugar, a touch of sodium nitrite and vinegar. Will go in the drying box tomorrow, and should be done early next week.
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[–] • 0 pt

Have you ever made salami?

[–] • 0 pt

Not a true fermented and dry aged one, no. That requires climate control. I pretty much stick to whole muscle charcuterie and bacon - biltong aside. Once you start working with ground meat the rules change, and there are more opportunities to harm yourself or others if you are lax, don't have proper equipment or have bad technique.

So endeth the cooking show.