January 2010
1 post
Diary of a parma venison
We have begun an experiment to cure, smoke and air-dry a leg of venison and wanted to share the various stages and progress to date to help us perfect our technique. The locally sourced meat - literally from land neighbouring Hot Smoked’s HQ in Devon - is as naturally reared as you can get and venison is one of the leanest meats available.
First the leg was packed in 5kg of cooking salt...