Making Venison Prosciutto
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- Опубліковано 26 сер 2024
- We are busy this winter making artisan meats that can be preserved and used throughout the year. Hard salami, capicola, loins and Prosciutto all from our venison harvest.
We are learning as we go. Come join us!
AnAmericanHomes...
Here is a little not so "old school" trick to help protect the meat from "flies": Before than what you hang it, rub it down with the best paprika you can find and put the meat (leg) nice and snug into a nylon stocking. Yep, you read that right, a womans nylon stocking. Every time we did this, no problems. The one year we didn't, guess what happened to one of the pork legs! I dare say that I was not a happy little camper that year.
Learned that from a very old man who was definitely very creative and had all sorts of little tips and tricks for many things in life.
PS. You remove the stocking only when you get to the best part of the process: "Slicing and eating". So it remains in the stocking through the entire smoking and air drying process.
Try it out, you won't regret it.
I can't wait to hear how it all turns out!!! We love all you do, keep up the great work. Tell Jaime that I am super excited for her to have running water in the kitchen now. I just got my cold running water in a couple of months ago, and it has made a world of difference.
Peace.Love.Joy
watching this in 2021. Thanks Zack! Shalom Achi
I love it. My grandfather was a farmer before coming to NYC and he kept his land. He taught us so much in SC and he also hunted upstate NYC and made sausage and deer and wild boar prosciutto in our basement. We grandkids still hunt and fish and process our food to this day. Peace
Very happy to see hat you gone back to an old fashion way of living.
I know this has nothing to do with the video, but I'm loving Jamie's sink pump!! I'm sure she is too!!! Thanks for sharing your preserving adventures with us!! :)
I used to live near an Italian import house. They made their own lunch meats. The place always smelled wonderful. It' sad that we don't have smell-a-vision.
Hope you have a very Happy New Year.
My sister ripped the drop ceiling out of her basement to do a remodel and noticed a bunch of small nails up in the rafters, all in nice neat rows spaced evenly apart. She realized that it had to have been from long ago when people used to hang their sausage and other meats to cure. Pretty cool.
I cook professionally, and do charcuterie as a hobby. I recently cooked a high end wild game meal for charity, and came into possession of a moose eye of round roast. It's curing right now to be made into Bresaola. Can't wait for it to be finished!
I love you educational videos
Great video loving this series keep these great videos coming
Should you remove the lymph node in the hind legs before salting
I saw this video after season last year because I'm interested in to preserving my deer meat this season. Almost every week I come across this video scrolling thru my home page on the UA-cam. Watching the upload time change from 6 months ago to now 10 months. Waiting waiting waiting to see a follow up of the finished product! WHEN!?!? Hahaha.
I'll try to get to it this week!
An American Homestead
bad ass! looking forward to it! thanks the reply, I feel pretty freakin cool getting a reply from a UA-cam celebrity!
what happened? is there a video of the final product?
Do the lymph nodes in the hams not spoil the meat or make it taste funky at all? I always debone my deer hams just to get those nasty things outta there. Just curious.
Just started my prosciutto today. I'm using fine sea salt after the home made celery powder was added. Some of the leg areas were dry and the salt would pack as nicely as the video. I'm hoping that each day when I add more salt it will stick better. I have this now in my refrigerator for 30 days. Do you re-salt for the entire 30 days? Great video and thank you. I make my own wine from grapes I grow so the concept of living off the land will be a pleasure when the wine and prosciutto come together next year. Cheers
I typically use sea salt instead which also removes the necessity of using celery salt
how so?
Great tutorial, I would have to say it is speck, not so much prosciutto if it's getting smoke.
Great information!
Thanks for sharing!
I have a few questions. I know you're always very busy but have you ever considered making your own cheeses? Also have you ever looked into building a wood gas generator? I love your videos and wish you all well.
Thanks for the info
looks delicious
Couldn't I buy park are beef. From my local store and experiment. New sub
Good job
I cant find the video of the final product. Did it work?
Where do you buy the salt? How many pounds of salt do you try to keep on the homestead?
Did it ever work out? I cannot find an update video
Pork has more fat so I can understand 1yr to cure but Venison is much leaner, not a lot of fat, so it should dry faster. I'm guessing it will be pretty tough meat to eat since it's such a lean meat compared to pork.
saltpeter and celery powder ARE nitrates...
The husband and I are loving all your meat preservation videos (well, we love ALL your videos!). We were just wondering if celery SEED powder would work equally as well or if it is chemically different from the celery plant material. Looking forward to hearing your thoughts. Thanks!
Great tutorial. I would call it speck, rather than prosciutto if it's getting smoked
Good Vid - Thanks
the hanging end drill a hole and push butchers string through it for hanging and we would hand them in attic with a paper bag over them after the 30day period of salting
get a old old cookbook and look in there or find old Italians and ask them lol sadly all my grandfathers are gone so I cant ask them
looks good but can you send me link how this turned out a yr later?
You just answered my question in this video. thanks :-)
Do you have a video of the boned out cured ham that you show in this video?
Love the video and LOVE THAT WATER PUMP on the sink! Please give me the info about the pump and installation. Is it attached to a water jug under the sink or is it plumbed in? That would be a great addition to my off grid dream, lol
I've noticed on other curing videos that people will often make a very salty brine solution and inject it around to bone of a leg because that is the most prone spot that people miss when curing and ends up going bad. Do you not need to do that with venison because of the structure or composition of the meat or does it depend on how you butcher it?
What do you do about that big gland that's in the hind quarter?
Hi there Zac, is this process of preserving something that you still do (2023 - 2024)
Guessing this didn't turn out, or am I not finding the video?
Could you use stock salt?
Do an update of your bark tanning hides.
What would happen if you deboned the meat before starting this process?
Zach, congratulations on the tutorial! I'm from São Paulo - Brazil ... I'll be waiting for the whole process of this cooking class ... Won over an inscription ... Regards, Marcelo.
what about using fresh dill or spinach and fresh celery juice?
I was curious to know if you have ever made a summer sausage. I have been looking for a recipe that does not utilize any chemicals, artificial flavor or premade spice mixes.
Could you use Real Salt, Himalayan Sea Salt, salt harvested from a safe salt water source, or Celtic Sea Salt?
how will you know the meat is safe to eat once it's done.
i live in Georgia do you have any suggestions on how to cure meat like you do down here off the grid
Can you use ground celery seeds ?
do you have to put celery powder on every time you put salt on?
What temperature is your pantry held at? Could someone do this is their walk in closet?
What's your temperature inside you're room in the summer time ?
What do you do with the leftover salt?
You only need to use 6% of the weight of the meat in salt if the meat weight 15lbs ud only need roughly 1lb of salt
Is this regular table salt? kosher? mineral? Can you show a video where you cut into your meat after it is cured? ie your salami
Deer's legs is much smaller than pig's legs. So I wonder how long the aging process will be. Just curious
Any suggestions on the type of salt and/or where to buy?
I started one without celery powder just salt then put it into red wine for a month, then salted and hung. It's hanging now, should I be worried?
Have you thought about putting the legs in a press like they do with prosciutto?
he said that he puts a weight on them at 8:40, and explains why he does.
Why wouldn't you start the process off on day 1 using the weight? why wait the first week before doing that?
what do you use for casing for your salami's ?
awesome share. We don't do pork, and we are not interested in using chemicals. Are there any books you recommend regarding these details?
+Gail Campbell ... I am especially thankful for the natural nitrite "Celery" share :)
Will you dip or rub yours in vinegar?
Why did you cover the board with a bag?
What kind of salt do you use?
what kind of salt is that
Is that Kosher or table salt?
Pretty sure you don't have to worry about botulism with this process. Botulism only grows in an anaerobic environment and that just means there can't be any oxygen.
Do you use store-bought celery powder or do you make your own?
+sciwolf359 Zack makes his own!
Never mind. I see at 10:18 your using sodium chloride. Where would you buy that though?
Sodium Chloride is just the chemical name for salt. Pink salt, table salt, kosher salt etc are all NaCl. All salts that exist have a sodium ion and a chloride ion. It's a 1 to 1 ratio.
how do you keep track of what meat in your pantry is going to be ready when?
+Tracy Bruring Once its aged, it can hang forever until you decide to use it.
+Tracy Bruring Once its aged, it can hang forever until you decide to use it.
what i was asking is how do you keep track so you know when it iis done aging and you can eat it?
Why does your salt look so damp?
How did you make the nets for the artisan meats?
+stevemac We bought them from butcher-packer.com
Thanks.
Why don't you use pork? It's easy to grow
salt is a chemical and a preservative
Good recipe.
But you talk very much...
😉
Why wouldn't you start the process off on day 1 using the weight? why wait the first week before doing that?