companies like IBP will back the product up to 30 days from kill date. at work I age hung beef usually 60 to 90 days. but it’s not wet aged.
Would like to have a recipe on dry curing a venison ham. So I can age.and not refrigerate.
Would like to have a recipe on dry curing a venison ham or any other method that would work where I keep it for a long period of time and not have to refrigerate.
David Poole You would need a cure that has nitrite and nitrate. Nitrate breaks down into nitrite which then breaks down into nitric oxide which is where you get your curing power from. Having one that has both would give you immediate curing power and then longer-lasting curing power. I really discourage you from doing this with wild game. Sorry, but we don’t carry cures that have not nitrate and nitrite.
David Poole Thanks