James Nash, an outfitter and guide, revealed what six months of curing did for some venison. In the video he shared on social media, it at first looks like some kind of mummified animal, but then, he explains what it is.
"This is a quarter of a whitetail buck that I've had hanging in the open air in whatever the weather gave me since last October," he says, Then, he carves out a small slice. While the outside is white hardened flesh, the inside is chewy radish-colored meat. "Look at that," he says and takes a bite. "Incredible."
@6ranchoutfitters Please enable Javascript to view this content Eating venison I hung in open air for seven and a half months. I salted the meat for 10 days, brushed the salt off and hung it in a game bag from October until today. The flavor was rich and complex with a hint of a blue cheese flavor.
However, in the caption, he gets more specific. Nash explained that he covered the meat in two pounds of kosher salt and then hung it up in an argali game bag under a tin roof, but the open air. Then, he brushed off the salt after 10 days and let it sit from October to April.
"This prosciutto style meat tastes fantastic and I've done multiple variants since then which have all been great," he says in the caption. He adds that before refrigeration, dry aging meat was the method used by explorers like Lewis and Clark.
