Quick Answer
To make a homemade wild meat cure, you'll need salt, brown sugar, pink curing salt, black pepper, and any desired additional ingredients such as garlic or herbs. These ingredients should be combined in a specific ratio to ensure proper preservation and flavor. A general ratio is 1 part salt to 1 part brown sugar.
Choosing the Right Ingredients
When selecting ingredients for your homemade wild meat cure, it’s essential to choose high-quality salt and sugar. Use kosher salt or sea salt, as they have a coarser texture that helps to prevent over-extraction of moisture from the meat. Brown sugar adds a rich flavor and helps to balance the saltiness. Pink curing salt, also known as Prague powder or curing salt, is necessary to prevent bacterial growth and provide a safe environment for curing. Use a product that contains 6% sodium nitrite, as this is the standard concentration for wild meat curing.
Mixing the Cure
To create the cure, combine 1 cup of kosher salt, 1 cup of brown sugar, 1 tablespoon of pink curing salt, and 1 teaspoon of black pepper in a bowl. Mix the ingredients until they are well combined, breaking up any lumps with a whisk or spoon. Add any desired additional ingredients, such as minced garlic or dried herbs, and mix until they are evenly distributed. Store the cure in an airtight container at room temperature until ready to use.
Applying the Cure
To apply the cure to the wild meat, rub it evenly onto the surface of the meat, making sure to cover all areas. Use a generous amount of cure, about 1-2% of the meat’s weight, to ensure proper preservation. Place the cured meat in a refrigerator set at 38°F (3°C) or below, allowing it to cure for 7-10 days. After curing, rinse the meat under cold running water to remove excess cure, then pat it dry with paper towels before storing or cooking.
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