The Clemson University Cooperative Extension Service
CURING AND SMOKING GAME
One purpose in curing meat is to make a high-quality meat product for future use. Only properly butchered and thoroughly cooled meats should be used. Fresh meats can be home-cured by two methods: dry cure or pickle cure (often called sweet pickle cure). Traditionally, dry-cured meats were not injected with sweet pickle. However, when temperature control is difficult or impossible, injecting pickle helps to ensure a safe, quality product.
The purpose of injecting or pumping is to distribute pickle ingredients throughout the interior of the meat so that curing begins on the inside and cures outward at the same time that curing begins on the outside and works inward. This protects the meat against spoilage and provides a more even curing.