Has anyone cured rabbit meat? I have smoked plenty of rabbit, but my dad said a guy he works with brought in some cured rabbit, and he said it tasted like ham, and it was just in a bag and didnt need cooked. (although it might have been cooked prior) I was just wondering if anyone had any idea on how to cure rabbit meat. I have used TQ for bacon, would i just cure it the same way? Would i need to smoke it to certain temp, or just cold smoke, this is keeping in mind i dont want to have to cook it again, i just want to grab some and eat it.
Im almost thinking of curing it like bacon, 1/2 oz of TQ per lb of meat, or maybe it might be easier to put it in a TQ wet cure (liquid) then smoke it to 145-155*. Does that sound right?