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Next mission is to cure a loin of Fallow (or hopefully Red if the weekend goes well) to the HFW recipe.

This was basically a Wine based brine with juniper, bay and pepper as flavourings. What I noticed is that there is no cure in it, (apart from the salt) so I wandered if anyone had any thoughts on it.

This was just brined for 4 days as the meat is quite thin, (about 2") then hung to dry in the fridge for 7-10 days. Sliced and served like carpachio.

Has anyne tried the recipe at all who can add some thoughts?

Rgds,
FB

I've tried it with brisket, very nice, but I added saltpetre at 6g per litre.

Dave

Thanks Dave,

I might go along those lines too then. Just because I want to make it next week but hoping not to use it ffor about 4 weeks after it comes out of the cure.

What difference do you think the Saltpetre made overall? Or is it just for preservation?

Rgds,
FB

I used one of the braesola recipes on here (one of the ones with cure added) for a fallow haunch joint last year, and it was lovely. Do a search through the forums, there are some good recipes around.

FB, I put the saltpetre in for preservation, but I'm sure it helps keep the meat nice and red too.

This is about four months old



Dave

Hi Dave,

I put the venison into the cure on Tuesday night and I couldn't believe how hard it became quickly.

The meat was only 512g, (a small peice of loin to start off with), so I only addded 2g of salpetre. It will only need 3 days then I'll take it out tonight and wrap and dry it until sunday week.

The Cure smells so good though that if I get another beast on the weekend then the whole loin of about 1.5kgs will go into the cure ASAP!!!

It smells very Xmassy indeed, and is a fabulous purple colour.

I'm taking photos of all of these as I go.

In fact I wandered if i could get a number of Mallard breasts into the brine for a day or two. I wanted to order some Fibrous casings from SScobies and wandered if they would go into the casings to be dried after being coarsly diced? I saw something where the maker was stuffing cubed meat into a casing, and whacking the sausage to get it tightly packed. Then they tied the lot up and hung to dry. I think the ide was to remove any cavities thhat may be present.

Rgds,
FB

FB

Wouldn't that be a duck salami with bresaola flavouring??

I have PM'd you..

Regards, Paul Kribs

Righto,

i pulled the loin out last night and wrapped it in muslin. Tied it and hung it in the fridge . I plan on taking it out after 10 days and trying it then.

The Mallard idea looks like it might have the makings of an experiment so I'll keep you updated on how that goes.

FB