MCH Posted October 31, 2008 Report Share Posted October 31, 2008 Has anyone cured venison?? I have a cured smoked venison recipe that I am going to try out. It uses Morton's Sugar Cure. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 1, 2008 Report Share Posted November 1, 2008 Got a neighbor who cures out venison. Not sure what he uses, but he makes canadian bacon, probably about 5 years ago I had him cure a ham for us, turned out ok. Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted November 1, 2008 Report Share Posted November 1, 2008 I remember when I was a kid my dad suger cured a deer ham once,it was good.It dont get cold enough aroundd here anymore to cure much in the old smokehouse. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 13, 2008 Report Share Posted November 13, 2008 Did you ever try it Kevin? Kind of curious about this, was thinking about curing and smoking some inner loins on the smoker. Got several partial packets of maple cure from hi mountain jerky cure kits, wonder if they could be used for curing the loins before smoking them? Quote Link to comment Share on other sites More sharing options...
MCH Posted November 16, 2008 Author Report Share Posted November 16, 2008 My first attempt was a failure. Mainly due to me not timing the smoking right. Cured it for two days in the fridge, applying cure 3 times. But then I started smoking early one morning and had to leave for a couple of hours. Came back and the meat was "over-smoked". Plan on trying again when I have a free schedule. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 16, 2008 Report Share Posted November 16, 2008 My first attempt was a failure. Mainly due to me not timing the smoking right. Cured it for two days in the fridge, applying cure 3 times. But then I started smoking early one morning and had to leave for a couple of hours. Came back and the meat was "over-smoked". Plan on trying again when I have a free schedule. I have a couple tender loins from the wifes buck in a bowl with some of the maple cure on them, plan to smoke them probably today or tomorrow. Guessing it will not take long at all. Thinking I will probably wrap them in foil after the first 1.5 to 2 hours? Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 19, 2008 Report Share Posted November 19, 2008 Smoked those tenderloins yesterday after curing about 4 or 5 days with the high mountain cure and a little brown sugar. They turned out great Kevin. Set the smoker temp at 200. After the first 2 hours I wrapped the loins in foil and continued cooking until they reached 175 degrees. Was afraid they might be dried out had planned on taking them out at 165, but they were tender and plenty juicy. Will be doing more meat from the hams like this very soon. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.