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RE: A NEW LEVEL OF RESPONSIBILITY IN STEWARDSHIP - MY FOOD SUPPLY
Big freezer for now on the deer meat, but we are looking in to making prosciutto and hard salami and things like that, using natural nitrites in celery and arugula and stuff to help preserve it.
Very cool! If there are some first generation older Italians in your area some of them are top notch at that. I used to work for a guy back in Canada who was second generation from Italian parents. His father taught all of his grandkids to make prosciutto and each of the four had a large prosciutto hanging from hooks in his cellar! That's passing on knowledge!
Might have to try it with my next deer, or when we butcher a hog!
Exciting stuff!
That would be pretty neat! Good luck with that!
We will see... didn't get one this morning.