- Jan 13, 2015
- 156
- 17
I cant believe how quickly I'm getting in to the curing and smoking lark...its brilliant
I want to get in to things like salami and cured/smoked sausages, but that going to have to wait a bit until I can get equipment together like meat grinder/sausage maker sorted.
BUT....in the mean time, I'm thinking of turning my hand to something else.
My favourite meat is venison, which, when I get chance, I tend to go stalking for in either Norfolk or Scotland.
I have been told that venison can be cured and cold smoked, much like a pork ham.
Anyone done this and if so, can you describe the taste.
As my stocks of venison have been depleted, I'm off to Bolton market tomorrow and will hopefully be able to buy a couple of joints, but don't want to run the risk of ruining them, if I don't like the flavour of cured Bambi!!!
I want to get in to things like salami and cured/smoked sausages, but that going to have to wait a bit until I can get equipment together like meat grinder/sausage maker sorted.
BUT....in the mean time, I'm thinking of turning my hand to something else.
My favourite meat is venison, which, when I get chance, I tend to go stalking for in either Norfolk or Scotland.
I have been told that venison can be cured and cold smoked, much like a pork ham.
Anyone done this and if so, can you describe the taste.
As my stocks of venison have been depleted, I'm off to Bolton market tomorrow and will hopefully be able to buy a couple of joints, but don't want to run the risk of ruining them, if I don't like the flavour of cured Bambi!!!
