Thursday, December 02, 2010
Mary is adjusting well
She still gets a little put off when I have something like this on her kitchen table...even though it yielded 2 tender backstraps 28 inches long each. I have the tenderloins out of this, as you can see. They're softening up for a meal tomorrow. The back straps will go into the freezer, this deer was dry hung for 19 days.
Even if she don't like it on the table in this way, she'll like it on the plate.
Anyway, also put about 12 to 18 lbs of venison in cold brine to cure. Maybe it will turn out "ham"-like? The recipe says 3 days per pound for a medium cure. So, a month or a bit more, and we'll open it and see if it's all spoiled.