I shot a young muntjac buck on Wednesday evening and have hung him in the barn for a few days. North facing, cool and ideal for hanging game in the cooler months.
After skinning and butchering it earlier this morning I selected the best cuts for the freezer and will barter the rest for a pint or two later today. I have deboned one haunch and sliced it ready for oak smoking later this morning. I use a medium size Brooks smoker for this which will do the job in less than two hours.
It'll be pie slicing time shortly before taking it to the Old Bull for a tasting session. I have not made a fallow venison and elderberry raised pie before. It looks good but taste? I'm not sure if it will meet approval from all as the pasties I made with the same ingredients I thought a little dry.
The dry cured bacon is now in a seasoned brine mix and will require turning daily for another six days before the drying stage.
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