Curing Venison

Ingredients

• Salt 3 lbs.
• Allspice 4 table-spoonfuls
• Black Pepper ... 5 " "

Method

1. 1

   Take a ham of deer, elk, or mountain sheep, and as soon as possible after killing, dissect the thigh, muscle by muscle.

2. 2

   Skin off all enveloping membranes, so that the curative powder will come in direct contact with the raw, moist flesh.

3. 3

   Rub the powder upon every part of the surface, and let the mixture adhere as much as it will.

4. 4

   Hang up each piece of meat, by a string through a hole in the smaller end, and let it dry in the wind.

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 22. The excerpt below is the record exactly as published.

curing veni- son:— The proportions of the mixture I use are: Salt 3 lbs., Allspice 4 table-spoonfuls, Black Pepper ... 5 " "

Cook this with the app: pantry check, scaling, and the assistant.