Missouri Venison Cure

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About

Here’s a recipe that I found in ’s guide to Cooking Fish & game. It was reprinted there from a 1954 edition of Missouri Conservationist, to which it was submitted by Don Baggs, a sport from St. Louis. I tried it with buffalo and found it to be very good.


  • 3 pounds salt
  • 4 tablespoons ground allspice
  • 3 tablespoons black pepper


    As soon after killing as possible, dissect the thigh, muscle by muscle. Skin off all membranes so the mixture will contact the raw, moist flesh. Best size for the pieces is not over 1 foot long by 6 or 8 inches wide and 4 inches thick.

    Rub on the powder thoroughly. Then hang up each piece of meat by a string in the small end and let it dry in the wind. If the sun is hot, keep the meat in the shade. (In the North, the sun helps the process.) Never let the meat get wet. If the weather is rainy, hang the meat rack by the heat of the campfire. Don’t let it get any more smoke than necessary and cover with canvas at night.

    Meat prepared like this is not at its best until it’s about a month old. After that, no hunter or trapper can get enough.