It was a dry mix that you add water to to make a brine. I spray pumped it though, not necessary, then let brine for 72 hours for pieces 2" or less, add 24 hrs per extra inch. After 72 hours you now have corned venison. Then just mix 1 tablespoon of paprika, 1 tablespoon ground coriander and 1 teaspoon of pepper. mix well and rub over meat that has drip dried for 10 min. Then I placed in smoker at 130 degrees for 1 hour with damper open, than raise temp to 160 degrees and close damper to 1/4 open for 1 hour than, raise temp. again to 220 till inside of meat reaches 175 degrees. Chill over night and slice. MMMM Good Luck to you.
The mix I used came premixed in a box that was left over from last year But you still have to add the pickeling spice. A box will make 25 lbs and only cost 12$. Well worth it. If you want you can make your own brine by mixing 5 qts water,3/4 cup salt,1/3 cup instacure no 1,1/2 cup dextrose and 1/2 cup pickling spice. Good luck once again.