Tag Archives: Curing (chemistry)

The Meat With No Name, Part 1

The Italians and Spaniards don’t have a name for air-dried venison backstrap.  That’s a problem. On a cow, this cut would be called the loin, but it’s a deer so we just call it a backstrap because….I don’t know…it sounds … Continue reading

Posted in Meat Stuff | Tagged , , , , , , , , , , , , | 1 Comment