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2 posts • Page 1 of 1
I have been given a frozen deer leg. It weighs in at about 4kg. I do not know the hunter at all well and I have no idea how long it was from being shot to frozen. I would like to make some dry cured salami out of some, but bearing in mind I know little of the history of the meat. I suppose that I could make cooked, smoked sausages out of it. Part of me screams cooked sausages. I always err on the side of caution. Having a wild leg of venison again is very unlikely as I do not know anybody who hunts.
Do no harm. Margerine is the biggest food crime