Quote Originally Posted by Opus Dei View Post
I'll let 87P speak for his own technique, but if refrigerated, nothing is applied to the carcass IME. Never thought about air-curing a venison quarter like a Parma or Surry ham; that I would like to know if it's been tried.
Look up "biltong", it's a South African version of jerky that is basically that, but with individual muscle groups rather than entire quarters. They usually marinade it in a vinegar/salt mixture before as well.

KeS