Deer Prosciutto - Part 1 - Initial Salting скачать в хорошем качестве

Deer Prosciutto - Part 1 - Initial Salting

http://www.edibleacres.org/ This is the first video in a short series where I document the process of making prosciutto from a rear leg of a 1 year old buck deer. I did this 4 years ago and had a pretty good result, and the idea of being able to preserve relatively large pieces of meat without refrigeration/freezing/cooking is incredibly compelling to me. I plan to continue practicing and evolving and eventually try to create cured sausages and other long lasting and excellent meat products for us to store in the root cellar without needing electricity to put up whole animals... Detailed instructions available in 'The Art of Fermentation' which I recommend incredibly highly to anyone interested in healthy and deep foods. http://www.wildfermentation.com/the-a... - Page 342 - 343 VERY basic overview... Whole rear leg of deer, cleaned and trimmed... Weight measured and documented. 6% of weight set aside in sea salt to be rubbed onto meat in container. Meat rubbed down with good amount of that salt, and weight applied to help push out liquids. This is stored in a cool place like cellar or root cellar, with liquids poured off every day or so and more salt applied wherever needed. Once meat has lost 15% of its weight, it's time for phase II which we'll present in another video. http://www.edibleacres.org/ - our permaculture nursery in NYS Edible Acres is a full service permaculture nursery located in the Finger Lakes area of NY state. We grow all layers of perennial food forest systems and provide super hardy, edible, useful, medicinal, easy to propagate, perennial plants for sale locally or for shipping around the country... http://www.edibleacres.org/purchase - Your order supports the research and learning we share here on youtube. We also offer consultation and support in our region or remotely. http://www.edibleacres.org/services Happy growing!