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.
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.
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