I posted this about curing a venison ham. Turned out excellent but red ring was only about 1/2 way through 3.5lb roast. I followed instructions and left in refrigerator for 6 days. Is there a limit on how deep cure will penetrate?
1) Rub 1 TBS Morton tender quick cure per LB of venison round roast.
2) Rub brown sugar over roast.
3) Put in zip lock bag and poor 19 oz crushed pineapple. Squeeze out air and seal bag.
4) Let 3.5 lb roast sit in refrigeration 6 days.
5) Remove from brine, rinse well then smoke at 225 till internal temp reaches 160 .
1) Rub 1 TBS Morton tender quick cure per LB of venison round roast.
2) Rub brown sugar over roast.
3) Put in zip lock bag and poor 19 oz crushed pineapple. Squeeze out air and seal bag.
4) Let 3.5 lb roast sit in refrigeration 6 days.
5) Remove from brine, rinse well then smoke at 225 till internal temp reaches 160 .