Can You Cure Wild Game Meat Without a Refrigerator?

Preparing the Meat

Before curing, it’s essential to have the meat at the right temperature, preferably below 40°F (4°C). If the meat is warm, let it cool to room temperature or refrigerate it briefly. Remove any fat and connective tissue, as they can spoil quickly. Use a sharp knife to make small cuts on the surface of the meat, which will help the cure penetrate and prevent bacterial growth.

The Curing Process

To cure the meat, mix 1 cup of kosher salt, 1/2 cup of brown sugar, and 1 tablespoon of pink curing salt (optional but recommended for its preservative properties) for every 5 pounds of meat. Rub the cure mixture evenly onto the meat, making sure to get it into the cuts you made earlier. Let the meat cure in a cool, well-ventilated area for 7-10 days, or until it reaches an internal temperature of 160°F (71°C). After curing, rinse the meat under cold running water to remove excess salt.

Drying and Storage

After rinsing, pat the meat dry with paper towels and let it air-dry for 24-48 hours, depending on the humidity. This step is crucial to prevent bacterial growth and to develop a tacky surface that will help the meat dry evenly. Once the meat is dry, it can be stored in an airtight container or wrapped in plastic wrap or aluminum foil. Keep the meat in a cool, dark place, such as a basement or a root cellar, and it will last for several months.