dennishoddy checking in. I’m an outdoor fanatic, and past competition BBQ cook off competitor. Sold the big wood smoker, and use a cookshack now for convenience.
Been using Waltons Hi Temp Cheese and casings for deer sausage. Looking for more recipes to try.

I have two Elk tenderloins that I’m looking into using a ham cure. Last elk camp one of the guys brought some for snacks and it was incredible. Tastes just like ham with a more rich flavor.
He said it was a brine method, and didn’t remember where he got the cure, so the search is on.
Not really looking for the 3 week method, as these tenders are about 2 lb each. He said he tried the bacon cure on one batch, and it was too salty, then tried the ham cure and it turned out great.

Looks awesome!

How do you vacuum seal the meat/marinade without freezing it first?
I’ve tried that method before, with moisture being leached from the meat and cooling off the sealing area to the point it won’t seal.