Originally Posted by bobdog46
I posted this on the bacon site but decided to put it on this one also.
I have used the Hi-Mountain Buckboard Bacon cure on boneless boston butts that have come out great. I was wondering if this would be goo using a venison roast. Has anybody out there tried this with wild game ?
When you cure Pork, it will usually end up being some kind of Bacon---Belly, Canadian, Buckboard, Jowl, etc, etc.
When you cure Venison, it will end up more like Dried Beef, instead of Bacon. It's just the nature of the beast.
It's great stuff, but it won't be much like Bacon. Now this is only my opinion, but I've been eating cured Venison for about 40 years. Venison is much closer to Beef than to Pork.
You can use a roast, but you would be better off using a hind quarter or the loins, because they are very lean.
You know what Deer fat is like!
Check this out----Smoked Venison Dried Beef: