First Class Info About How To Cure Venison

Place the 2 cups of water in a medium saucepan and let it come a boil.

How to cure venison. Question title * please choose an appropriate title for the question so it can be answered easily. If it’s small, go with 2. Cure the meat for taste after brining your venison, take it out of the brine and.

The first method is with butcher paper. Add 3 ounces of sodium nitrate or 1 ounce of sodium nitrite to the mixture. How not to salt cure venisonokay, i'm sure you've seen the title.

Place the rubbed meat and excess dry mix in a clean, heavy plastic bag and seal. Put the bagged deer meat in the bottom of the refrigerator and flip it from one side to the other,. Because this is my first attempt at salt curing anything.

How not to salt cure venison. It is pretty easy to do as you just prepare the cut of meat the way you like it, and then decide which method to use. Make a dry cure to rub onto the meat.

Put this pan in the refrigerator or another cool place where the temperature ranges from 38 to 40 degrees f. Mix 6 pounds of salt and 3 pounds of sugar. Whether you brine, dehydrate, or smoke your venison, adding a cure will give it the color and the texture you are used to seeing in your cured meats.

Username * please type your username. Rub 1/3 of the mix. You just prep the meat, wrap it in.

Soak the venison for a minimum of six hours to obtain venison meat that is juicy and flavorful. Dave from elkridge, md asked: Wrap the venison in a burlap bag tightly and securely, and place in a deep baking pan.

Place the pickling spices in the boiling water. 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.