Here is a little not so "old school" trick to help protect the meat from "flies": Before than what you hang it, rub it down with the best paprika you can find and put the meat (leg) nice and snug into a nylon stocking. Yep, you read that right, a womans nylon stocking. Every time we did this, no problems. The one year we didn't, guess what happened to one of the pork legs! I dare say that I was not a happy little camper that year. Learned that from a very old man who was definitely very creative and had all sorts of little tips and tricks for many things in life. PS. You remove the stocking only when you get to the best part of the process: "Slicing and eating". So it remains in the stocking through the entire smoking and air drying process. Try it out, you won't regret it.

I can't wait to hear how it all turns out!!! We love all you do, keep up the great work. Tell Jaime that I am super excited for her to have running water in the kitchen now. I just got my cold running water in a couple of months ago, and it has made a world of difference. Peace.Love.Joy

Very happy to see hat you gone back to an old fashion way of living.

I love it. My grandfather was a farmer before coming to NYC and he kept his land. He taught us so much in SC and he also hunted upstate NYC and made sausage and deer and wild boar prosciutto in our basement. We grandkids still hunt and fish and process our food to this day. Peace

Great video loving this series keep these great videos coming

watching this in 2021. Thanks Zack! Shalom Achi

My sister ripped the drop ceiling out of her basement to do a remodel and noticed a bunch of small nails up in the rafters, all in nice neat rows spaced evenly apart. She realized that it had to have been from long ago when people used to hang their sausage and other meats to cure. Pretty cool.

I used to live near an Italian import house. They made their own lunch meats. The place always smelled wonderful. It' sad that we don't have smell-a-vision. Hope you have a very Happy New Year.

I know this has nothing to do with the video, but I'm loving Jamie's sink pump!! I'm sure she is too!!! Thanks for sharing your preserving adventures with us!! :)

I love you educational videos

Great information! Thanks for sharing!

I cook professionally, and do charcuterie as a hobby. I recently cooked a high end wild game meal for charity, and came into possession of a moose eye of round roast. It's curing right now to be made into Bresaola. Can't wait for it to be finished!

Thanks for the info

looks delicious

You just answered my question in this video. thanks :-)

The husband and I are loving all your meat preservation videos (well, we love ALL your videos!). We were just wondering if celery SEED powder would work equally as well or if it is chemically different from the celery plant material. Looking forward to hearing your thoughts. Thanks!

I've noticed on other curing videos that people will often make a very salty brine solution and inject it around to bone of a leg because that is the most prone spot that people miss when curing and ends up going bad. Do you not need to do that with venison because of the structure or composition of the meat or does it depend on how you butcher it?

Do the lymph nodes in the hams not spoil the meat or make it taste funky at all? I always debone my deer hams just to get those nasty things outta there. Just curious.

Good job

Just started my prosciutto today. I'm using fine sea salt after the home made celery powder was added. Some of the leg areas were dry and the salt would pack as nicely as the video. I'm hoping that each day when I add more salt it will stick better. I have this now in my refrigerator for 30 days. Do you re-salt for the entire 30 days? Great video and thank you. I make my own wine from grapes I grow so the concept of living off the land will be a pleasure when the wine and prosciutto come together next year. Cheers

I have a few questions. I know you're always very busy but have you ever considered making your own cheeses? Also have you ever looked into building a wood gas generator? I love your videos and wish you all well.

Should you remove the lymph node in the hind legs before salting

Where do you buy the salt? How many pounds of salt do you try to keep on the homestead?

Love the video and LOVE THAT WATER PUMP on the sink! Please give me the info about the pump and installation. Is it attached to a water jug under the sink or is it plumbed in? That would be a great addition to my off grid dream, lol

Zach, congratulations on the tutorial! I'm from São Paulo - Brazil ... I'll be waiting for the whole process of this cooking class ... Won over an inscription ... Regards, Marcelo.

Is this regular table salt? kosher? mineral? Can you show a video where you cut into your meat after it is cured? ie your salami

i live in Georgia do you have any suggestions on how to cure meat like you do down here off the grid

Good Vid - Thanks

do you have to put celery powder on every time you put salt on?

I cant find the video of the final product. Did it work?

Did it ever work out? I cannot find an update video

What would happen if you deboned the meat before starting this process?

Any suggestions on the type of salt and/or where to buy?

Do you have a video of the boned out cured ham that you show in this video?

looks good but can you send me link how this turned out a yr later?

Great tutorial, I would have to say it is speck, not so much prosciutto if it's getting smoke.

Couldn't I buy park are beef. From my local store and experiment. New sub

What temperature is your pantry held at? Could someone do this is their walk in closet?

I was curious to know if you have ever made a summer sausage. I have been looking for a recipe that does not utilize any chemicals, artificial flavor or premade spice mixes.

Do an update of your bark tanning hides.

Will you dip or rub yours in vinegar?

What's your temperature inside you're room in the summer time ?

What do you do about that big gland that's in the hind quarter?

what do you use for casing for your salami's ?

Can you use ground celery seeds ?

I saw this video after season last year because I'm interested in to preserving my deer meat this season. Almost every week I come across this video scrolling thru my home page on the KZfaq. Watching the upload time change from 6 months ago to now 10 months. Waiting waiting waiting to see a follow up of the finished product! WHEN!?!? Hahaha.

Could you use Real Salt, Himalayan Sea Salt, salt harvested from a safe salt water source, or Celtic Sea Salt?

what about using fresh dill or spinach and fresh celery juice?

I typically use sea salt instead which also removes the necessity of using celery salt

I started one without celery powder just salt then put it into red wine for a month, then salted and hung. It's hanging now, should I be worried?

Could you use stock salt?

Great tutorial. I would call it speck, rather than prosciutto if it's getting smoked

What do you do with the leftover salt?

What kind of salt do you use?

Deer's legs is much smaller than pig's legs. So I wonder how long the aging process will be. Just curious

Guessing this didn't turn out, or am I not finding the video?

Have you thought about putting the legs in a press like they do with prosciutto?

how will you know the meat is safe to eat once it's done.

Do you use store-bought celery powder or do you make your own?

the hanging end drill a hole and push butchers string through it for hanging and we would hand them in attic with a paper bag over them after the 30day period of salting

Pork has more fat so I can understand 1yr to cure but Venison is much leaner, not a lot of fat, so it should dry faster. I'm guessing it will be pretty tough meat to eat since it's such a lean meat compared to pork.

Hi there Zac, is this process of preserving something that you still do (2023 - 2024)

Is that Kosher or table salt?

awesome share. We don't do pork, and we are not interested in using chemicals. Are there any books you recommend regarding these details?

Why wouldn't you start the process off on day 1 using the weight? why wait the first week before doing that?

Why did you cover the board with a bag?

what kind of salt is that

Never mind. I see at 10:18 your using sodium chloride. Where would you buy that though?

how do you keep track of what meat in your pantry is going to be ready when?

You only need to use 6% of the weight of the meat in salt if the meat weight 15lbs ud only need roughly 1lb of salt

Pretty sure you don't have to worry about botulism with this process. Botulism only grows in an anaerobic environment and that just means there can't be any oxygen.

How did you make the nets for the artisan meats?

Why does your salt look so damp?

Why don't you use pork? It's easy to grow

salt is a chemical and a preservative

Good recipe. But you talk very much... 😉

Why wouldn't you start the process off on day 1 using the weight? why wait the first week before doing that?