This guide provides a simple, step-by-step method for curing game meat like elk or whitetail to achieve a sublime texture and flavor perfect for appetizers.
Dried and cured meats have long been a staple around the world, but with the widespread adoption of refrigeration in the 20th century, their use has been relegated to gourmet and novelty status. We think this is a shame, as the texture and flavor of this cured venison is sublime, worthy of addition to anyone’s weekly diet. We used a section of elk round for our version of venison basturma, but a whole whitetail round would work just as well.
Ingredients
- 1 chunk of meat from the hindquarters
- Salt — lots of it
For The Rub
- 1 tbsp. ground cumin
- 3 tbsp. fenugreek powder
- 1 tbsp. salt
- 1 tbsp. ground black pepper
- 2 tbsp. smoked paprika
- 1 tbsp. garlic powder
- 1 tbsp. allspice
- 1 tsp. cayenne powder
- Add water to make a thick paste
Method
- Take around 3 pounds of meat and trim off all the fascia.
- Split into two even pieces and coat each with a thick layer of salt, working it into nooks and crannies.
- Place into a glass dish and leave uncovered in the refrigerator for three to five days. The salt will draw out around 50 percent of the moisture in the meat, forming a bloody slurry.
- Wash the pieces of meat under cold water to get rid of the salt, then soak for about an hour.
- Pat dry with paper towels, then place on a stainless mesh tray and return to the fridge for a week. If you have a cool, dry area such as a covered porch, you can hang the meat in cheesecloth instead of taking up fridge space.
- Prepare your spice rub; once the meat is ready, coat all sides with a generous layer.
- Return to the fridge or hanging location for another two weeks.
- Slice thinly and serve.
Editor’s Note: This article originally appeared in Carnivore Magazine Issue 6.
