Awesome Tips About How To Cure Venison

You just prep the meat, wrap it in.

How to cure venison. The first method is with butcher paper. If it’s small, go with 2. Question title * please choose an appropriate title for the question so it can be answered easily.

Cure the meat for taste after brining your venison, take it out of the brine and. 1/2 gallon distilled water 2/3 cup kosher salt 1/2 cup brown sugar 5 tablespoons pickling spice 3 teaspoons instacure #1 1 head of garlic chopped. Wrap the venison in a burlap bag tightly and securely, and place in a deep baking pan.

How not to salt cure venisonokay, i'm sure you've seen the title. Because this is my first attempt at salt curing anything. Put this pan in the refrigerator or another cool place where the temperature ranges from 38 to 40 degrees f.

With hogs, i salt them for. Make a dry cure to rub onto the meat. What's the process for dry cured venison hams?

Place the rubbed meat and excess dry mix in a clean, heavy plastic bag and seal. Soak the venison for a minimum of six hours to obtain venison meat that is juicy and flavorful. Dave from elkridge, md asked:

How not to salt cure venison. Add 3 ounces of sodium nitrate or 1 ounce of sodium nitrite to the mixture. Rub 1/3 of the mix.