3.2lb venison rearleg roast, wet brined 4 days in a little under a gallon of water + 1/2 cup salt, spices, and .95 oz celery seed. Patted dry and left for 3 hours in the refrigerator. Rubbed with allulose and coffee rub, smoked in my GE electric smoker 6 hours at 170 degree F and then 2 hours (no rest) 200 degree F.
Basically, I followed a "venison bacon" recipe I found online and realized my local supermarket did not have curing salt. I recalled that celery powder is basically nitrates, but got mixed results on whether celery seed contains high amounts of the correct compound.
What have I made? It's important to me that I not waste this meat, and trying some it tastes pretty great and it feels firm like cured meat, it certainly doesn't feel or taste raw.
by WhatWasThatHowl