Start weight 1030g
Finished 720g
First time curing a backstrap like this. After 15% loss in salt, I rinsed it, and massaged it with weed butter I had worked some seasoning into. I folded it over on itself and trussed it and hung it. This is the best way I’ve ever prepared venison and my family can’t believe how good it turned out. Feel free to critique, I’m very green at this.
by blistix61
2 Comments
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Love it! I have been getting into turning my venison into salami instead of the typical 100+lbs of grind I do a year. Just hung some fennel and chorizo salami.
Question, did folding it over on itself help with the sometimes “too rapid” loss of moisture you experience with lean meat? I’ve been thinking about wrapping in a dry aging wrap or using sugna after it drops say 20% or so, but haven’t had the guts to try it yet.