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Post by Reagan on Feb 20, 2017 19:32:06 GMT -6
I tried it for the first time. Recipe from Hank Shaw who has the absolute best cookbooks and website for preparing all types of game. Two canada breast plucked and packed in salt and spice cure. Leave for three days and flip every day.  |
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Post by Reagan on Feb 20, 2017 19:34:03 GMT -6
After three days. Rinse and let sit in a rack to dry for an hour or two.  I then wrapped in cheese cloth and let hang in my cool garage. When our temps went up, I moved them to the beer fridge. |
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Post by Reagan on Feb 20, 2017 19:38:19 GMT -6
After two weeks. I pulled one out and sliced as thin as I could with a fillet knife. I like it. Oldest daughter who is typically a carnivore passed. Youngest daughter who is a hunter tried it. She thinks it was pretty good. My wife tasted it but can't get over the fact that it is cured and not cooked. I told them to think of it as jerky which we don't cook either.   |
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Post by Reagan on Feb 20, 2017 19:41:18 GMT -6
It goes well with wine, beer, cheese crackers etc.
If you bought a Charcuterie plate at a fine restaurant and this was on it, you'd eat it. Doing it yourself can make the ladies of the house a little squeamish.
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Post by smsmith on Feb 20, 2017 20:01:04 GMT -6
Not sure that'd be on my list of things to eat either, but I do love prosciutto
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