In 2 weeks we will be firing up the smokehouse. So my project today is to put the pork, moose, and venison in to cure.
The pork leg will be deboned first, and I will be using a honey / brown sugar cure.
The day before smoking, I will pull out the salmon and goose breast and applying a similar cure.
The day before smoking, I will pull out the salmon and goose breast and applying a similar cure.