Originally Posted by archeryrob
I thawed then out and they both seemed "wet". The deer was just processed and I boned it out and tried to remove what membrane I could. The goose was pretty clean but seemed to ooze water. It kind of turned the tenderquick and brown sugar into a paste as I finally got it into the bag. I threw both goose breast into one bag with enough cure for both.
Deer front shoulder, without bone, was 3.8# and I used 4Tbsp tendquick and 4 tbsp of brown sugar and it covered well
Booth goose breasts were 1.2# and I used 2.5 Tbsp Tenderquick and brown sugar and the mixture got sticky quick. The breast were packed in water when frozen. Maybe that is part of the problem, but Idrained them well first and sat on racks for two hours.
The main reason for posting this was I really felt like I should add more to adsorb the liquid, but don't want to make it too salty. I let them air dry on a rack for two hours before putting them in the bags and they felt dry in some spots but wet in other areas. So, is it too wet, or is it just a brine in the bag?
Hopefully you'll be fine, but you didn't follow what I said.
I said I'd put the Breasts in separate bags, so one doesn't absorb more TQ than the other.
I also think you Deboned the Deer front shoulder out, but left it together in one piece. If you look at the Smoked Venison Dried Beef I gave you earlier, you will see I took 2 Hind Quarters apart & cured the 6 pieces separately. I did that for much the same reason as the Goose Breasts (to keep one from absorbing all the TQ). I also separated each Hind Quarter into 3 pieces, because one time I took a Hind quarter to a Processor to get Dried Beef, and the guy removed the bone, but left it in one piece, and it got spoiled because the cure didn't get into the holes properly where the bones had been removed.
When you first add TQ & Brown Sugar to meat, it turns into a Paste type substance (like you said), but shortly after, that turns into a liquid. Then when it gets flipped daily, both sides get to absorb the liquid. If you have a big hunk of meat in there it doesn't have a good chance of getting into the center, and all the little nooks & crannies where bones have been removed. So when dry curing with TQ, the pieces should be less than 3" thick, and each smaller piece should be cured separately.
Hope this helps,