How to cure venison

[Trish the fish]

Hi,
I would like to know if anyone has tried curing a haunch of venison.
I am keen to try either a brine or dry salt cure but am too impatient for air drying.
Do you treat the venison just like pork?
Looking forward to hearing your words of wisdom - from a complete novice.

[jpj]

i dry cure them, then smoke them
and i treat them like pork just takes less time

[Big Guy]

I like to wet cure.
I make a brine of
1 cup coarse salt
1 cup brown sugar
1 tbs cure
20 cups water

inject the leg with about 10% by weight of the brine then submerge the leg in the rest of the brine. keep cool in the fridge for 7-10 days, remove hang to dry and smoke . I smoke it at 175F and apply a Maple smoke until internal temp is 160 serve hot! with lots of beer. It will be the beast venison you have tried.

[Fallow Buck]

Trish

Try the Breasola cure in HFW's book. It's a wet cure but noot an immersion cure if that makes sense!!

I made the breasola with a sirloin and it was really good but would benefit from a bigger peice of meat

fb

[Deer Man]

Trish, I can recomend the pastrami recipe on Len Poli's site. It is excellent! I think i posted it on here I will check.

Yes here is the link http://forum.sausagemaking.org/viewtopi ... t=pastrami

[vinner]

Trish:

I have made the bresaola from len Poli's site many times, using the backstrap (large loin), but other cuts may work as well. Just cure and hang longer if using a thicker cut of meat.


http://lpoli.50webs.com/Sausage%20recipes.htm