Cured Venison Hind Quarter - cooking recipe

Ingredients

5 to 7 lb. venison hind quarter (roast or ham)
1 oz. Morton's Quick cure for each pound of meat
1 to 2 Tbsp. black pepper
1 Tbsp. ground cloves or allspice
1 Tbsp. garlic granules
1/2 c. brown sugar (optional)

Preparation

Step 1:
Debone hind quarter.
Weigh and calculate amount of quick cure to be used.
Place Quick Cure, pepper, spices and garlic in bowl and mix well.