Good evening, I have been smoking wild game for years, however I would like to get into curing cuts of meat. Have many questions.
For instance: If I want to cure meat in 5lb. increments how much Salt sugar mixture should I use.
I have also been told not to use more sugar than salt as it will spoil the meat? True or Not True?
I currently live in the state of GA and am retiring from the US Army within Months, so I will have some time on my hands to figure this out. However I am looking to folks that have done this for a long time to get me going in the right direction. I also would like to know, Once a cured piece of meat is cut, Do you have to secure the cut portion? Once a piece is cut and you don't re-cure it and its left on the counter, will it spoil?
Im looking to make a cure shack, Does anyone have any good ideas? Keep it closed in or Open? What do y'all think? I would love to see pictures of different setup from members on the forum. The types of meat I will be curing is venison and wild hog. I don't know if that info helps folks tell me about how much cure to pounds of meat. Im going out this Saturday coming up to shoot a couple hogs to test out curing. May smoke one and attempt to cure the other.
Is there a war to cure an entire hog after dressing it or do I need to Butcher it up?
If anyone is close to Fort Benning GA and is willing to let me come watch you from start to end of your cure, I would love to do so... I am a hands on kinda guy if ya know what I mean..... Y'all have a wonderful night!