floydfreak
Active Member
I'm in Ontario Canada. Our infection rate is relatively low but so is our deer density. 60% infection rate is such a mind boggling stat. I'm going to have to dive deeper into CWD in my area of hunting and just in general.
I'm of Italian decent and have always had a proscutto and other dried meats hanging in the basement but never done one my self. My dads done other meats like capicollo and salami. He has messed around with proscutto but it's a lot more work and riskier from what he tells me. I saved the recipe that you posted but would modify it to be a little more traditional.
Deer are not very plentiful right now as compared to years past but either way I've already made up my mind to try this next time I get a deer. It just makes my mouth water thinking about it. Any tips would be greatly appreciated
I'm of Italian decent and have always had a proscutto and other dried meats hanging in the basement but never done one my self. My dads done other meats like capicollo and salami. He has messed around with proscutto but it's a lot more work and riskier from what he tells me. I saved the recipe that you posted but would modify it to be a little more traditional.
Deer are not very plentiful right now as compared to years past but either way I've already made up my mind to try this next time I get a deer. It just makes my mouth water thinking about it. Any tips would be greatly appreciated