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.
First time using your ham netting (330113). My question is do I need to do anything to keep it from sticking to the meat? I am brining some small pork roasts and want to net and hang them in the smoker but will the net stick to the meat.
It may stick a little bit, but as long as you don’t compress the meat into the netting, it won’t be impossible to remove.
There are a few options to help prevent sticking.
- You can use something acidic, like vinegar or lemon juice and soak the netting in that prior to placing the meat in the netting.
- You can mix vinegar and liquid smoke at a 50/50 ratio and soak the meat netting in that solution beforehand.
Some people may say to use a cooking oil, or spray, but I personally would avoid that.
I would suggest the 50/50 mix of liquid smoke and vinegar.
Austin Used the netting right out of the bag and it worked great. Secured the bottom with a hog ring
placed the roast in it and tied it off and hung min the smoker. Great smoke penetration all around and very nice color. Will be using it all the time now.