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Sugar curing wild meats

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  • 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
    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.

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    • #3
      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.

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      • #4
        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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