Breasola di Cervo - Cured Venison Loin
Recipe for 1kg portion of meat
Well trimmed venison loin (mine was only 986g)
Salt, 25g
Cure2, 3g
Fresh rosemary
Pepper 6g
Garlic 5g
Dextrose 10g
Red wine
Smoked paprika
Pasted dried hog casing sheet
Well trimmed venison loin
Rubbed and seasoned
Vaccuum packed and cured in fridge for 20 days (and nights)
Seasonings rinsed off, then a bath in red wine. (My home made plonk)
Gentle dusting with smoked paprika
Cased in a pasted dried hog casing sheet, sprayed with Bactoferm Mould 600
After two months in the curing chamber
Molto delizioso!
Breasola di Cervo
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