5 tablespoons Tender Quick
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder
This is enough for 5lbs of meat.
I combined the cure, rubbed it into the venison, I shake the venison to remove any excess cure........then wrapped the meat and set it in the fridge to cure for 5 days....
After curing, I rinsed it off and let it soak in fresh water for 2 hours....
Before smoking, I rubbed the meat with a mixture of allspice, garlic, crushed bay leaves, crushed juniper berries, onion powder, black pepper and mustard seeds....