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Thread: Sugar curing wild meats

  1. #1

    Default Sugar curing wild meats

    When I was a kid we used to "sugar cure" pork. It was the best tasting ever.
    I wonder how this method would be for wild meats?
    Basically, it's packing the meat in a salt, pepper and brown sugar mix, wrap it in paper, put it in a cotton bag, hang it and let it cure.

  2. #2
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    May 2006
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    Frederic, WI
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    Check out www.mortonsalt.com for curing mix information and recipes. I've cured a caribou roast with the sugar cure, and now have two venison roasts curing. I've tried only the "corned beef" recipe with the caribou, and it was good.

  3. #3
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    Just remember to cook the meat before you eat it. Trichanosis is a serious problem in Alaska in bear meat and can also be in other wild meats as well.

  4. #4
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    May 2007
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    Colorado
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    Default sugar curing meat

    There is a product sold as Buckboard Bacon at Sportmans Warehouse that does a nice job. It does take a smoker that hits 200 degress. One could also smoke and then put in the oven and cook to reach the 145 degrees.

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