Night Raider:
You can also pickle deer meat easily, same as beef, pork etc.Here's how:
Choose your less tender cuts,neck, shoulders,ribs etc and cut them in fairly large pieces( at least a couple of pounds).
Take a clean five gallon, plastic bucket and filled it about a little over half with warm tap water. Add pickleing salt, stirring until there is enough salt to "float an average size potato". A teaspoon of Salt Peter can be added. This keeps the meat a nice color.
Add the deer meat. A teaspoon of cloves can be sprinkled on top for a fresh smell.
This can be covered with cheesecloth or just about anything to keep and insects out.
Now it can be cooled/refridgerated. I simply pu tit in the wood shed where it is shaded and stays cool(cool NovaScotia nights, the odd warm day wo't effect it because it won't warm five gallons of pickle)
Twelve days in the pickle barrel and you got Corned Deer Meat.
You can change your pickle brine anytime you want but not necessary. If you have any amount of bloody cuts, I'd change it after about five to seven days.
You can of course try the above method with anything from a two pound roast to an entire deer. Just remember, must be pickleing salt and only enough to float an average size potato.
You picked meat will last months, just keep it cool.
