Ingredients:
- 2 1/2
quart
Water
- 6
tablespoon
Morton Tender Quick
- 1/2
cup
Brown Sugar
- 1 1/2
tablespoon
Pickling Spice
- 1
tablespoon
Garlic Powder
- 5
lb
Venison, large solid cuts deboned
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Directions:
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Combine one pint of the water with Tender Quick, brown sugar, pickling spice, and garlic powder in a medium saucepan. Bring to a boil over medium heat and stir until dissolved. Pour into a large food grade plastic container and add the rest of the water. When cool, add the meat and cover tightly with a lid. Refrigerate at least five, up to seven days, turning once every day. To cook, rinse the meat well and place in a large pot. Add one tablespoon of pickling spice to water, if desired. Cover with water and cook covered at a simmer for three to four hours. Freeze uncooked corned venison by placing desired amounts in vacuum seal bags. Remove excess liquid before sealing.
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