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.
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