Pueblo 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

This recipe contains some ingredients brought to the Southwest by the Spanish, and the original probably contained red pepper instead of black. The allspice is, however, a New World ingredient.


  • fresh venison, in chunks
  • 3 pounds salt
  • 5 tablespoons black pepper
  • 4 tablespoons ground cinnamon
  • 4 tablespoons ground allspice


    Cut the meat into strips 12 inches long, 4 inches wide, and 2 inches thick. Remove all membrane from the surface of the meat so that the cure sticks to the moist meat. Mix the curing ingredients and rub the meat on all sides. Then dust on a little more. Thread each strip on a string and hang in a dry, cool place out of the sun. Do not use artificial heat. The venison should hang for a month. After that, it is ready to be eaten even without cooking.