Here is a portion of the finished product, had to finish in the oven in three batches after 12 hrs cold smoke. I will say that the meat is a little sweeter than I would have wanted it to be. I used "Pop's Wet Brine" cure (1C Salt, 1 C Sugar, 1C Brn Sugar, 1T cure #1 per 1 gallon of water) I think next time I'll try a small test batch with less sugar before doing another 100 piece batch.
The first time I did cured and smoked venison, I used BearCarver's dry cure with morton's tenderquick and brown sugar and it was perfect, just took up too much room in the fridge. I figured the wet cure was a better option for me due to the fact I could leave it in the walk-in at the ranch.
Has anyone else had this issue with the meat being sweet with "Pop's Brine"? Do you think it is because my pieces were a lot smaller than I typically see on here? Was two weeks in the cure too long for the small pieces? Any input would be helpful for the future.
Thanks!