dried Venison recipe
 

FOR 10 LBS OF MEAT….
1- GAL. OF WATER
2/3 CUP PICKLING SALT
2/3- CUP BROWN SUGAR
1/3 CUP PRAGUE #1 CURE (MODERN CURE) … http://www.sausagesource.com/catalog/ssm-acj.html
2-TSP GARLIC POWDER
1 bottle liquid smoke
2 teaspoons hickory salt


WHATEVER SEASONINGS YOU PREFER TO TASTE

BOIL ALL INGREDIANTS FOR 5 MINUTESTO DISOLVE ALL SEASONINGS AND SALTS AND SUGAR

LET IT COOL TO 40*

PLACE MEAT IN POT
POUR BRINE OVER MEAT
MAKE SURE MEAT IS SUBMERGED FULLY IN BRINE
LET SIT IN BRINE FOR 1-2 DAYS TO TASTE THE LONGER IN THE BRINE THE SALTIER THE TASTE

KEEP THE BRINE AND MEAT AT 40* TEMP!!!

TAKE MEAT OUT AND RINSE (THIS WILL REMOVE SOME OF THE SALTY TASTE)

PUT IN SMOKER AND SMOKE FOR HOWEVER MANY HOURS YOU LIKE… ENJOY!!

DRY SOME MORE IN DEHYDRATOR..LIKE FOR MAKING JERKY