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.
Used PK100 smokehouse
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Is this still available, I am in Gilroy?
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Suprisingly yes. Had a few that said they were going to buy it but haven’t seen any cash yet, so it’s still available.
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I am surprised, where about in Norther Cal are you?
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I’m in Riverbank, near Modesto.
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Not to far. Trying to convince my wife that I really need one. Hopefully I can convince her before you sell it. Stay tuned.
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Great deal. Someone near you is going to score big time.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by bocephus
werskirs Good Luck, hope you can convince her. If I lived closer, it wouldn’t be for sale any longer.
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Bumping this back up. Surprisingly still available. My new smoker ships next week so I’d like to make some room.
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
armyguy WOW, Really!
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
armyguy Wow I can’t believe someone didn’t jump on that
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