Can you cure meat that has previously been frozen?
I was specifically thinking about bone in venison leg
I do it all the time.
My guess would be that most meat has been frozen at one time.
I bought a " never frozen " pack of ribs that were partially frozen.
I was basically talking about after it is packaged and ready for the stores.
Maybe its the stores that freeze it?
Again this is all my opinion.
The original question was answered about curing thawed meats.
I don't know on venison but I think the UDSA says it all has to be frozen for a period of time somewhere in the hanging or whatever to kill certain bugs. I have never made any cured meat that had not been frozen.