Deer Man
Yes, I am very pleased the way the venison haunches of pastrami turned out, plus I can now slice it thinly (1/16")... makes a glorious sandwich.
There's no secret with the proscuitto recipe, it's the one on Len Poli's site, but with all ther percentages lowered to reflect the size of the haunch..
http://home.pacbell.net/lpoli/index_files/Carne%20Salata.pdfin my case the boned haunch weighed 1375 grammes
3.575 grammes cure #2
36.3 grammes salt
18.15 grammes sugar
11.55 grammes garlic powder
5.5 grammes black pepper
3.575 grammes dry rosemary
2.475 grammes crushed coriander seed
2.475 grammes grated nutmeg
1.925 grammes mace powder
0.55 grammes cinnamon powder
0.55 grammes clove powder
I mixed it all, rubbed it in the meat all over and inside the boned part.
Vac packed it and left it in the fridge for 5 days.
Washed all the bits off and dried it.
It is now mid way through its 15 days @ 13C and 60% RH... although both the temp and Rh in my fridge are slightly higher than this @ 65 - 75 RH and 14 - 16C.. more by luck than judgement I'll admit.
I have noticed the ice on the cooler element is getting increasingly thicker by the day and I firmly believe this ice is insulating the element, coupled with the warm fogger is the reason the temp and RH are so good. Also notice the chorizo is getting increasingly harder, as explained by Oddley.
BTW, I am 'test driving' a game sausage mix for Franco pending introduction. I have made 2 kg of venison sausages and stuffed them into sheeps casings. I have just had 2 in a sandwich and they are savoury and very nice. I am taking a few pounds to a BBQ tonight so will glean some feedback hopefully before they all get sozzled.
Regards, Paul Kribs