ROMANIAN RED WINE DRIED VENISON LOIN
Equipment
- cheese cloth (as needed)
- butchers twine (as needed)
Ingredients
- 1 lb venison loin, silver-skin removed
- 2 cups dry red wine, (or as needed)
- 23 grams kosher salt
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon red pepper flakes
- 1 sprig rosemary
- 2 garlic cloves, crushed
- 1 bay leaf
- 5 grams curing salt (instacure #2)
Instructions
- Trim the venison loin of all silver-skin and place in a deep container.
- In a large bowl combine the remaining ingredients and stir until the salt has dissolved.
- Pour the mixture over the loin. Add more wine if needed to cover the meat entirely. Place a plate or another food safe non-porous item on top of the meat to keep it submerged. Cover the container with plastic wrap and refrigerate for 3 to 8 days as stated in the notes.
- Turn the loin over once per day during the marinating process.
- Remove the meat from the marinade and dry off with paper towels. Wrap the loin tightly with cheese cloth and secure each end with butchers twine. The tighter you can get the cheese cloth around the meat, the more uniform the shape will be after the hanging process.
- Hang in your refrigerator for 5 days with plenty of space around it to allow for air flow. If you have a cold basement that you don't have heat pumping into, you can hang it there as well. I would place a fan on low speed in front of it to ensure thorough drying. Placing a fan in your refrigerator will aid in drying as well.
- For serving, slice as thinly as possible. Store the meat in the refrigerator until needed.
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