Curing Venison First Timer Needs Help

[xpnsvtoys]

Pulled some venison roasts out of the freezer last night to thaw, trying to use up last years supplies.  Need some curing help.

Had some brine cured and smoked venison at a Christmas party last year that was amazing.  I want to do something similar with these roasts.  I have never cured anything before, but understand the principles of it and have a few years of smoking under my belt.

I didn't get much info on this alluring smoked venison, but I was told that it was brined for about a week and smoked low and slow for quite some time.  To me it was reminiscent of corned beef / pastrami, probably leaning more towards the CB side.

Would appreciate any suggestions, going to shop for supplies this afternoon...

Was thinking of doing one dry cured (smaller) and one brine cured...

My roasts are as follows:

2012-11-05_11-28-57_829.jpg

• xpnsvtoys
• Nov 5, 2012

About 3" x 4" round - 2lb 1.7oz Frozen

2012-11-05_11-29-20_156.jpg

• xpnsvtoys
• Nov 5, 2012

About 4.5" x 5" round - 2lb 14.1oz Frozen. Little freezer burn, bad packaging on my part, will trim before...

 

[coffee_junkie]

Wow, sorry about the late response, perhaps this should have been posted in the wild game section also. I have made venison pastrami and canadian bacon. Both are really easy. Just follow the directions on the Mortins Tender quick bag for curing. You can add spices etc. Here is a link to cowgirls "venistrami" http://www.smokingmeatforums.com/t/73433/venison-pastrami, a great starting point on how to do it. For the canadian bacon I just used TQ and brown sugar. I love both, I make ruebin soup for the pastrami and homeade pizzas often get the CB.