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.
Super Bind when to use
Still New to Sausage making. I going to make Pepperoni, Hot links, Jalapeno Cheddar sausage and mild Italian sausage. Do I use Super Bind in all of them?
LuckyDs The mild italian would be the only one I would say its not ideal for. While Super Bind does have carrot fiber in it it also has potato starch which makes it more fomulated for cured than fresh sausage. Now, out of all of the binders super bind does the best job in either fresh or cured. Sure Gel is best for cured and carrot fiber is best for fresh but super bind can do either fairly well.