Bresaola di Cervo..

DanMcG · Feb 18, 2015

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

sam3 · Feb 19, 2015

atomicsmoke said:
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.

sam3 · Feb 19, 2015

Thanks everyone! It came out real great!

sam3 · Feb 19, 2015

DanMcG said:
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.

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

dirtsailor2003 · Feb 19, 2015

Looks great Sam! Nice cure!

gary s · Feb 19, 2015

Nice I wish I had some

Gary

twoalpha · Feb 19, 2015

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

atomicsmoke · Feb 19, 2015

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

sam3 · Feb 19, 2015

atomicsmoke said:
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.

disco · Mar 1, 2015

Sam, you are a venison artist!

Disco