This time of year I'm filling the freezer with Whitetail deer and now, hopefully, wild turkey. I have found that I love recipes by Hank Shaw, so I wanted to introduce him here. I'm betting some of you have heard of him, but maybe not (a search of this forum did not find his name). He is a James Beard award winning chef, and has several cook books on the market. Anyway, a quick search for his name will take you to his areas, and I plan to post some 'show and tell' cooks in the near future. I would really like to discuss Salting/curing... of wild game. He has some methods, and they seem to sync (with some variation) with Meatheads (tried and proved by me), and I'm curious if anyone has other ways, or confirmation of them (I don't have much experience with them yet). First is the thought that salting a roast with salt and sugar, for a longer time (2 days per pound) will allow the salt to season the inner most parts better/more.
Anyone tested this? I don't have enough roasts to do a comparison, and several claim that Brisket doesn't cook the same as a roast (I do a lot of briskets). So I ask. And does sugar really do anything at all? I did't think that sugar would penetrate the meat, only salt, so why is it there? And does 2 days per pound really make a difference?
Anyone tested this? I don't have enough roasts to do a comparison, and several claim that Brisket doesn't cook the same as a roast (I do a lot of briskets). So I ask. And does sugar really do anything at all? I did't think that sugar would penetrate the meat, only salt, so why is it there? And does 2 days per pound really make a difference?
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