Quick Answer
For curing game meat in the field, use pink curing salt or a combination of kosher salt and Prague powder to ensure food safety. These salt blends contain nitrates or nitrites that inhibit bacterial growth and preserve the meat's color and texture. Look for products with at least 6.25% sodium nitrite content.
Choosing the Right Salt
When selecting a salt for curing game meat, consider the environment, game species, and desired outcome. Pink curing salt (principally sodium nitrite) is the most effective choice, but it can be difficult to find in some areas. A combination of kosher salt and Prague powder (6.25% sodium nitrite) is a reliable alternative. Prague powder is available in most outdoor and hunting stores.
Curing Ratios and Techniques
To cure game meat, mix the selected salt blend with water according to the recommended ratio (typically 1:10 or 1:20). For example, 1 cup of pink curing salt or Prague powder mixture can be dissolved in 10 cups of water. The resulting brine solution is then applied to the meat, usually 1-2 cups per pound, depending on the game species and desired level of curing. Allow the meat to cure for 7-14 days, or longer for larger game, before rinsing, drying, and storing.
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