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!


Venison Prosciutto – Part 3

Two months had passed, and the doe's leg wasn't losing any more weight. It was time for a taste-test and the final stages of curing. February 27th - The attic temperature had been generally in the low-mid 40s, and humidity between 35%-55%. It had been a warm winter, so no need for a heater, nor the fan… Continue reading Venison Prosciutto – Part 3