Brilliant Info About How To Cure Deer Meat

3 pounds of ground venison, thawed;

How to cure deer meat. In order to kill off harmful bacteria, cook your deer meat at or above 150 degrees fahrenheit. Overcooking deer leads to dry, tough meat. Your favorite cure (follow the amount recommended on the box) 1 teaspoon of onion powder;

Place ice in the bottom of a large plastic cooler, or in several coolers, and place a shallow rack on top of the ice. A key step in processing deer meat is to let it hang upside down, usually overnight. Enjoy low prices on earth's biggest selection of books, electronics, home, apparel & more.

Jan 19, 2018 · if you use a marinade, marinate your deer meat in the refrigerator as well. When removing the entrails from the deer, be sure to do so by cutting it free in the upper inner chest and pull it out intact. Lactic acid adds to the gaminess of the meat.

Season the meat after adding the salt, sugar, spices and curing salts to water and bringing it to a boil, let the brine cool completely before submerging the meat. Read customer reviews & find best sellers. Curing deer meat with salt sugar and smoke.

Put the bagged deer meat in the bottom of the refrigerator and flip. A needle is inserted into the meat and the curing solution (in water) is pumped into the product. Place the rubbed meat and excess dry mix in a clean, heavy plastic bag and seal.

How to cure meat in a regular fridge select or cut the appropriate size and weight of meat create the salt cure using the equilibrium method weigh meat & record starting weight hang the meat. This helps to redistribute the blood within the tissue, which helps preserve. A long needle with many holes around the stem is used.

Rest the venison on the racks and allow it to age for several. 3 tablespoons of canning salt; Check the internal temperature of the deer meat with a meat thermometer.