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dry aging deer roast

lifeHappens May 17, 2014 12:10 AM

I have a 5lb deer roast that I wanna dry cure. I have the flavor but dont know the right amount of pink salt?

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    Puffin3 RE: lifeHappens May 17, 2014 04:54 AM

    Go to your local butcher shop and ask them. Make sure to tell them you are 'dry' curing not wet curing.
    You can also find out a lot on Goggle about the nitrate/nitrite differences visa vi dry/wet curing.

    1. kaleokahu RE: lifeHappens May 19, 2014 09:00 AM

      Hi, lifeHappens:

      I suggest it's not a question of how much curing salt, but how long you leave it on.

      I'll also warn you about slow cooking or BBQing venison. I once did with two beautiful venison loins what I'm afraid you're considering doing. They looked perfect coming out of the pit, but they were *grey toothpaste* inside. Deer carry their fat subcutaneously, so don't expect venison to cook like beef or pork.


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        Brandon Nelson RE: lifeHappens May 19, 2014 09:36 AM

        Dry aging and dry curing are different processes with different purposes. Using pink salt is curing.

        Your pink salt should equal 10 percent of the weight of your sugar/salt mixture

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