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Curing venison

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    Curing venison

    So, I’m getting ready to corn a venison neck roast for thanksgiving. I have followed the Corning recipe and used the cure calculator to determine the amount of curing salt and spices necessary for my weight and thickness of the roast. This came up with a minimum cure time of 5.4 days, and thanksgiving is 4 days away! Since I am planning on hot smoking the meat thanksgiving morning, and NOT storing the meat, would it be safe to pull from the cure on dry 4, rather than day 5? Kinda using the spices as a 4 day marinade rather than a cure?

    #2
    Temp and time for safety to To pasteurize you will need to add more time. How much, depends on the cooking temperature. Pasteurization can be achieved at temperatures of 52C/126F and up, but it will take about 5 hours at such low temperatures.

    Meathead has a great article on this subject.

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      #3
      What temp do you plan to smoke it at??

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