As a Miami boy on the North Coast, there was only one thing I had in mind when I caught my first steelhead.
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!
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
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
On November 30, 2015, my father-in-law and I ventured out into the woods outside of Plainfield, Ohio. His father-in-law's old Ted Williams shotgun was in my hands as we walked, carrying on a generations-old tradition. We found our spots, looking at a wooded hillside across from a spring-fed beaver pond. Within two hours of taking… Continue reading Venison Prosciutto – Part 1