Things You'll Need
Instructions
Cut the legs off the main deer carcass, or leg quarter section, at the knee joint. Slice the skin in a circle around the knee, then cut through the ball joint or break the joint with your hands.
Bend the ankle joint, just above the hoof, into a desired formation. You may want to use rubber bands and a block of wood to the hold the leg shape during preservation.
Add about 1 inch of kosher salt to a large, flat container. Lay the leg on top of the salt, and then pour more salt to cover the entire leg.
Shake the container to settle the salt. Add more salt if you can see parts of the legs, until the legs have a complete covering.
Place the container in a cool, dry area for about one month, or until the leg is hard and preserved. Remove the leg from the salt container and brush off any excess. Discard the salt in the container.