Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Salt Curing elk roast

I'm looking for advice/recipes for salt curing an elk roast.

I have a top/bottom round boneless one piece elk roast. This particular animal is a bit tough, but not too bad. The roast was aged 14 days (and counting). It's probably 15-20#. I got intriqued by the Charcuterie book, but that is mostly focused on pork. The basics look like stick the roast in a container surrounded by kosher salt under refrigeration for a couple weeks then rinse it and move it to cool (<55F) temps and air dry for a couple more weeks.

Not having done before this it seems like a bit of a risk with a big hunk of meat. Is it really that simple?

Any recommendations?

I have salt cured duck, wild pig but not elk or deer yet. I have done corned elk and deer roast that turned out pretty good. Do not see why would not work I might add some nitrates just to be safe.

let us know how it goes