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

Advertisements