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Preserve

For to Kepe Venison Fro Resttng

A method for preserving venison by covering with fern, cooling, soaking, drying, and salting.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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For to Kepe Venison Fro Resttng

Ingredients

Directions

Prepare

  1. Cover fresh venison quickly with fern to prevent exposure to air.

  2. Place it in a cool, sheltered area away from wind and sunlight.

  3. Dismember the venison and soak it in cold water for half a day.

Cure and dry

  1. Rub salt all over the venison until it is very salty, like seawater.

  2. Hang it to dry on hooks.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Venison
Is the meat being preserved, so its handling and drying determine the final result.
Salt
Draws out moisture and makes the meat salty, slowing spoilage by microbes.

The step that matters

Rub salt all over the venison until it is very salty. Salt draws water out of the meat and into the surface, which slows bacterial growth. Uneven salting leaves damp spots where spoilage can start, so the salt needs to reach every part of the meat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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