Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Venison Prosciutto, anyone made it?

Thinking about trying this but am concerned about hanging in hotter weather. I think I can get it pretty dry before hot weather sets in but concerned it could spoil. Virginia Hams are cured in hot weather but some are initially cured in a cellar or other cooler place. My only other option is hanging it in my air conditioned utility room but that would not be very cost effective. Don't have a spare refrigerator now.

No help yet?

well, I can't help either, But I'm interested to see you results if you try it.

How hot is it?

It’s cured, so “heat” shouldn’t really matter, since the purpose of curing it is to preserve it in hot or cold. If you’re working with room temperature or less, you should be fine. If it’s tropical heat, well, that’s why they used spices - to cover the scent of rotting meat.

Here’s something I found:

https://www.instructables.com/Deer-Prosciutto/

Thanks good info on the instructable. It is encouraging that it can be done in as little as three months. Other source listed one to two years. I only question how much pink salt is recommended 2Lbs. seems like a lot. I was going to do 1-2% but will look into it more. Another source "The Art of Fermentation" said there was enough nitrate in sea salt but not enough to give any color to the meat. This alleviates my hot weather concerns as it doesn't have to age that long and by then it will be dry enough not to matter.

I will be looking at the next deer or hog as prosciutto on the hoof. The hog would take longer though.

interesting,
keep us posted with your success,and pics

Another source:
https://honest-food.net/goat-ham-anyone/

You guys are making me hungry.

I'd go with umai bags, but you don't have a spare fridge. Used them to make lonzino, was excellent. Months of waiting and it was gone real quick

Hank Shaw has about three good recipes and some only take 2-3 months. Now to just find a donor bambi or even a hog. Don't want to do it with previously frozen meat, but might try some Bison round steak for one of Shaw's recipes. Will do the initial 2 week salting in a big ice chest. I got suckered into buying one of those scam mini swamp coolers which don't work but will be perfect for running up the humidity for the first part of the curing process.

I had antelope prosciutto once while in NW Nebraska on a hunt. It was wonderful. Should be good with deer too.

Well ran into a donor deer this week an older buck that should be a good choice. I may try the Longiza or cured round steak recipe first as it takes less time. I think I will also do a corned beef or Sour brautten recipe too.