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Morton Tender Quick Brine


2 qts water

8 oz/1 c Morton Tender Quick


2 T Sugar

1 tsp Granulated Garlic

1 tsp Onion Powder


1 T Pickling Spice/Optional



Bring water to boil, add Tender Quick and dissolve. Combine spices, add to salted hot water, dissolve, let steep until liquid it totally cool/room temperature. The brine must be strained if planning to inject. Inject meat with injection needle, (approximately 10% of green weight) place the meat into remaining brine. Cure for 24-48 hours. If making corned venison, add more pickling spice after the meat has been injected.

Visit for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game" and the dvd, "The Art of Backyard Butchering". Cache Creek Enterprises, 38 Canyon View Drive, Missoula, Mt. 59802