salt cure??????????

[kyguy606]

any ever have any luck salt curing deer???

 

[blkqi]

I've done elk or venison jerky and bresaola and also cured venison sausages (smoked). Using recipes from Ruhlman and Polcyn's book you can hardly go wrong.

 

[kyguy606]

ive been wanting to try it

 

[Poser]

I cured a whole hind quarter once. Bresaola is probably the best place to start, though.

 

[doc holiday13]

If you're thinking something like the way a pig leg is cured for ham, then its not hard.. Ideally.....you want the leg with skin on still. Remove all the hair via scalding and a bell scraper. coat the entire thing with sea salt, black pepper, garlic powder, and paprika.

the skin protects the meat and you will keep more meat product in the end because you will be trimming the meat when you're ready to eat it. The skin will get some mold growth which can simply be cut off.

I've cured about 4 ham legs and it turns out great, but I need to butcher my own pig at this time so I can get a skin on rear butt