ORIGINAL: Champlain Islander
I always do mine too because I think I do a better job. What is with soaking in salt Robert?? I just hang mine in a cold room or outside for 3-5 days and make sure to trim all the meat real well. Never had one that is gamey.
Here in Virginia we don't get too cold. So we have to come up with other ways to help cure our meat. I have always used water and vinigar to soak my meat in. If I had a walk in refrigerator I would preferr to hang it and let it cure that way though. Never used salt to cure though, Ihave heart disease and am salt intollerant.