Fallow Cured Meats, Gherkins, Apple Ketchup Recipe

Prepare the Curing Mixture

In a bowl, combine sea salt, crushed black peppercorns, crushed juniper berries, fresh thyme, and crushed garlic cloves to create a curing mixture.

Cure the Fallow Deer Loin

Rub the curing mixture all over the fallow deer loin. Place the loin in a sealed container and refrigerate for 5-7 days, turning it every day to ensure even curing.

Remove and Dry

After curing, remove the loin from the refrigerator, rinse off the excess salt, and pat dry with paper towels. Allow it to air dry for another 2-3 days in a cool, dry place.

Prepare the Cucumbers

Wash the small cucumbers and cut them into spears or leave them whole if they're small enough.

Make the Pickling Brine

In a saucepan, combine the white vinegar, sugar, dill, and mustard seeds. Bring to a boil, stirring until the sugar dissolves.

Pickle the Cucumbers

Pack the cucumbers into sterilized jars and pour the hot pickling brine over them, ensuring they are fully submerged. Seal the jars and let them cool to room temperature before refrigerating for at least 24 hours.

Cook the Apples and Onions

In a large saucepan, combine peeled and cored apples with chopped onion. Add a splash of water and cook over medium heat until the apples are soft, about 15-20 minutes.

Blend the Mixture

Once softened, blend the apple and onion mixture until smooth using an immersion blender or a regular blender.

Add Seasoning and Simmer

Return the blended mixture to the saucepan. Add brown sugar, cider vinegar, salt, ground cinnamon, and ground cloves. Simmer for 15-20 minutes until thickened to a ketchup-like consistency.

Cool and Store

Allow the apple ketchup to cool before transferring it to sterilized jars. Store in the refrigerator for up to 2 weeks.