I did this with a deer but I waited 12 hours before starting and then, to the salt I added 1 cup of brown sugar as was suggested by a friend. I kept the meat covered with briney sugar and ice mix for three days. After that I took it out, trimmed and cubed it and went straight to the freezer with oxygen free wrapping. Every package I took out and thawed was awesome without any gamey taste and a very, very mild sweet flavor which complimented the barbecue sauce for one, and the gravy on another helping. I gave the rest to a family at church who had 7 kids and they said the meat was the best they had ever had. I would not argue with the process above and just say, to each his own. Maybe leaving the meat out for 12 hours at room temp before starting the brine process might have been the difference. I especially agree with letting the meat rest and not boiling the juices inside. What temperature would you say for the roasting oven after the initial high temp searing?
