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Salting could be combined with smoking to produce bacon in peasant homes. Instructions for preserving (salting) freshly killed venison in the 14th century involved covering the animal with bracken as soon as possible and carrying it to a place where it could be butchered, boiled in brine, and dry salted for long term preservation in a barrel.
1 large butternut squash, cut in half and seeded. 2 tablespoons olive oil. 1 pound ground venison, elk, or beef. 1 teaspoon salt. 1 teaspoon ground pepper
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Traditional mincemeat recipes contain meat, notably beef or venison, as this was a way of preserving meat prior to modern preservation methods. [1] Modern recipes often replace the suet with vegetable shortening or other oils (e.g., coconut oil) and/or omit the meat. However, many people continue to prepare and serve the traditional meat-based ...
The Wiltshire cure is a traditional English technique for curing bacon and ham. The technique originated in the 18th century in Calne , Wiltshire ; it was developed by the Harris family. [ 1 ] Originally it was a dry cure method that involved applying salt to the meat for 10–14 days. [ 2 ]
For the venison: 4 venison fillets (about 150g each) Salt and freshly ground black pepper. 30ml olive oil. 15g butter. Fresh thyme sprigs, optional. For the cauliflower steak: 1 large head of ...
Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. [1] Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite. [1] Slices of beef in a can
Get the recipe: Venison Summer Sausage Recipe The Rustic Elk Traditional, smoked venison summer sausage blended with pork for the best moisture content and flavor.