Welcome!

Welcome to the Salty Trencherman. Why the stupid name? I'm salty. A number of my posts have to do with salting, curing, and brining. trencherman (n.): a person who eats heartily. You try finding an available URL on WordPress in 2016 and tell me how it goes. I like to cook, but I especially love… Continue reading Welcome!

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Venison Prosciutto – Part 2

After curing in the fridge for several weeks, the ham was ready to dry out. The process started in the attic... January 3rd, morning - Removed the leg from the fridge, a small amount of liquid had accumulated in the plastic wrap over the past few weeks. I discarded the plastic and rinsed the cure… Continue reading Venison Prosciutto – Part 2