I have not tried this cure with venison, so I am not speaking from direct experience.
A fresh leg of pork is about as different from a venison hind quarter as night and day in terms of amount of fat and the flavor profile of lean pork compared to lean venison.
So if you were to use the cure on a venison hind quarter, I don’t think you would never mistake the finished product as a regular pork ham.
On the other hand, you may like the how it turns out.
I have had really good success making pastrami out of venison hind quarter roasts.
Venison summer sausage
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I trimmed the fat off of a whole boneless ribeye. Is that fat good to use with venison in summer sausage?
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
dgmd where I am in Oklahoma pork fat can be hard to come by. Beef fat on the other hand is always available. So when I can’t find pork fat I use beef fat. The sausage isn’t quite as good IMO but it’s still good and I get no complaints from my family and friends and that’s all that matters to me. I say use it and enjoy. Happy holidays to you and yours.
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I did a batch of summer sausage out of venison 7 pounds of venison 2 1/2 pounds of beef fat keep everything really cold when you grind it turned out great
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