• 2 tablespoon(s) sugar
  • 8 whole black peppercorns
  • ½ cup(s) Mortons Tenderquick
  • 4 bay leaves
  • 4 fresh garlic cloves
  • Use 2 lbs of venison, pieces should be no more than 2 inches thick (just like a corned beef you buy inch the store.)
  • The brine
  • + 3 more ingredients
    • 2 quart(s) water
    • ½ cup(s) canning salt
    • 2 tablespoon(s) Pickling Spice

Mix ingredients of brine and bring to a boil. Allow the brine to cool and then pour it over the meat in a plastic Tupperware container, glass, or ceramic bowl. Make sure all of the meat is covered. Refrigerate it for 4 to 5 days, turning it once or twice a day. After 4 to 5 days, remove meat from...

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