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Bresaola di Cervo.. - Page 2

post #21 of 30
Nice work Sam,
Do you always go 3% on the salt?
And does jigs= walleyes?
post #22 of 30
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

Same here...one does not need to eat the mouldy casing.

Casings are on because it's easier to remove them once it is sliced and served.

post #23 of 30
Thread Starter 

Thanks everyone! It came out real great!

post #24 of 30
Thread Starter 
Quote:
Originally Posted by DanMcG View Post

Nice work Sam,
Do you always go 3% on the salt?
And does jigs= walleyes?

Dan, I was following a recipe with this one. It's not bad at all.

 

Bucktail jigs = Fluke. :biggrin:

We usually pour 2-8oz jigs and dip in powder paint.

post #25 of 30
Looks great Sam! Nice cure!
post #26 of 30

Nice I wish I had some

 

Gary

post #27 of 30

Great post. Lots of good information and ideas for future projects.

post #28 of 30
Can you tell the thyme and juniper in the final product?
post #29 of 30
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

Can you tell the thyme and juniper in the final product?

Yes, without a doubt. My wife likes it, and she doesn't eat venison at all.

post #30 of 30

Sam, you are a venison artist!

 

points1.png

 

Disco

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