Sugar curing wild meats

[pointblank]

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.

[RadRoentgen]

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.

[Snowwolfe]

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.

[grizzk]

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.