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<blockquote data-quote="luvcatchingbass" data-source="post: 499208" data-attributes="member: 1979"><p>When I was young dad and a cousin of his did something similar made Speakachit, it's Norwegian dry cured meat. I used to really gobble it down I guess. What I remember is taking the stripped pieces of meat, usually deer I think, and ty some butchers twine on the end and soak them in a bucket of brine which was probably a lot of Tender Quick. After whatever amount of time in the brine they would hang them in the upstairs of our shop in the dark storage side to dry cure, again not sure how long. Dad got away from doing it due to potential health concerns.</p><p>Haven't thought about it in years, now I might have to do some research and try to figure it out.</p></blockquote><p></p>
[QUOTE="luvcatchingbass, post: 499208, member: 1979"] When I was young dad and a cousin of his did something similar made Speakachit, it's Norwegian dry cured meat. I used to really gobble it down I guess. What I remember is taking the stripped pieces of meat, usually deer I think, and ty some butchers twine on the end and soak them in a bucket of brine which was probably a lot of Tender Quick. After whatever amount of time in the brine they would hang them in the upstairs of our shop in the dark storage side to dry cure, again not sure how long. Dad got away from doing it due to potential health concerns. Haven't thought about it in years, now I might have to do some research and try to figure it out. [/QUOTE]
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