right been meaning to get round to this for ages so here goes,
1 haunch venison
5g cure 2 prague powder
2.2g garlic powder
6.6g black pepper
1.6g juniper berries
I started with a haunch and cut the leg bone down and i also cut most of the siver skin off then weigh out all ingredients and rub into all nooks and crannies till totally covered place haunch in a bag and tip the rest of the ingedients into the bag and shake well.
Tye the top and leave in the fridge for 18 days then into the curing chamber for 2 months, atb wayne