Posted: 5/16/2015 5:46:57 PM EDT
A thread from a couple weeks back made me go out and buy #1 curing salt and try curing for the first time. I used pops curing brine recipe and put these chops and a couple of roasts In the brine last Sunday. Here are the chops after I rinsed the brine off of them.
Here they are after I grilled them. 
Here is one cut open. 
This is a great way to try venison if you don't like the gaminess that some people say it has. It almost gives the venison a ham like flavor. The roast are on the smoker as we speak. I didn't inject the roast with the brine so I don't think I got as much penetration as I would have liked, but we will see. Below is the roasts after I threw a rub on them. 
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| I've cured venison roast like corned beef and you cannot tell the difference between the two. Luckily the deer I've harvested here have never had a bit of gamey flavor at all. Mine come from the mountains at 5000 feet or so, eat well, and from shot to being on ice, no more than an hour tops. I've also cured the backstraps into "Canadian Bacon". Great with some eggs and fried up potatoes. |