Can you use salt to aid in the preservation of game meat?

Dry-Curing with Salt

Dry-curing involves applying a layer of salt to the surface of the meat, allowing it to draw out moisture and prevent bacterial growth. This method is effective in preserving game meat such as venison, elk, and wild boar. To dry-cure, mix 1 part salt with 1 part brown sugar and 1 part black pepper for every 10 pounds of game meat. Apply the mixture evenly to the surface, making sure to cover all areas. Let it sit at 38°F (3°C) for 5-7 days, or until the surface is tacky to the touch.

Wet-Curing with Salt Brine

Wet-curing, also known as brining, involves soaking the game meat in a salty solution to draw out moisture and preserve it. A basic salt brine recipe is 1 cup of kosher salt per gallon of water. To make a brine, bring the water to a boil, then let it cool to 38°F (3°C). Add the kosher salt and let it dissolve. Soak the game meat in the brine solution for 24 hours, or until it reaches the desired level of preservation. After soaking, rinse the meat under cold running water to remove excess salt.

Curing Times and Ratios

When using salt to preserve game meat, it’s essential to follow proper curing times and ratios to avoid over-salting or under-salting. A general rule of thumb is to use 3% salt by weight (3 grams of salt per 100 grams of meat) for dry-curing and 10% salt by weight (10 grams of salt per 100 grams of meat) for wet-curing. Monitor the meat’s temperature, pH, and moisture levels regularly to ensure the curing process is progressing as expected.