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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

 

Method:

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.

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