Show CURING VENISON Q could you give me a method of curing venison so that later on it may be sliced and eaten raw some twenty years ago in northern wisconsin wise ansin we had cured venison of this type for several days and it was excellent for use on a two or three day hunting trip A here is a curing recipe recommended om by a famous authority and one which the writer has tested and found excellent mix thoroughly three pounds of salt four tablespoons of allspice and five tablespoons of black pepper take ham of deer soon after bagging and bisect thigh muscle by muscle following up with knife the natural muscle divisions A piece of meat should not exceed five inches in thickness skin off all enveloping ve membrane so that curative powder will come in direct contact with raw moist flesh and adhere to it for best results meat size should not be over a foot long by six or eight inches wide and four inches thick rub powder on every portion and permit it to adhere as much as possible then hang up each piece diece of meat by a string through hole in smaller end and let it dry in the wind in the north the sun helps the proc process ss never let the meat get we wet t wh when meat is a month old it can b be glicen sliced li d thin and eaten uncooked |