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Thank you sir!!

Thanks! I did individually wrap them. I usually use lemon juice when canning my tomato sauce, but I appreciate the heads for sure!! blessings!

Oh my yes I seen that! Hope all are safe! Do you have a recipe for a good shelf stable SS I can use when we get another deer? :)

I’ll just vacuum seal it up and refrigerate it then. I really appreciate your help today! :) Do you have a good shelf stable SS recipe I can use the next time we get a deer??

Yes that was my hope

This is the recipe I was shooting for. I achieved everything but the internal temp . It only made it to 147F

I added a couple teaspoons of white distilled vinegar

I weighed one and it looks like I’m already at about 20 % weight loss. I refrigerated the one he cut and will let him finish it. The rest I will hang in the cellar and keep a weight check on them over the next few weeks. The outside is firm but not hardened off to being impermeable, I don’t...

Thank you @indaswamp! So in your opinion he can go ahead eat the rest of his roll now lol? I just wasn’t sure how soon it could be ate after putting cure #2 in it.

I did weigh the prior yes! They were about 8 ounces a piece. The eternal temp only got to 147F. at its highest. They are just under 2” in diameter.

From all my readings though cure #1 will not make meat shelf stable.....? I wanted something that didn’t need refrigerated. From you knowledge was it safe he ate some this morning?? Thanks!!

Thanks! What humidity and temp am I looking for? My root cellar stays 45-55F and 70-80% humidity. The biggest question, is the hubs safe by consuming some already this morning?

Thank you for your input! I’m no expert either. I had read avoid high temps with cure #2 so I was trying to gently speed the drying process. I wanted to be able to store it at room temp so I went with #2 instead of #1. Hopefully someone will know how soon it can be consumed safely.

Hello! I’ve been scouring the forums for a few weeks gleaning off of yours all’s knowledge—Thank you! The paterfamilias brought in a deer last week. I’ve been wanting to try and make some shelf stable summer sausage, and seized the opportunity to use the venison shoulder. I’m am a smoking...