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10 Lb Corned Venison Base
This is the base preparation for several other recipes. The servings will vary depending on the recipe you follow after this. This recipe is for 10 lbs of Venison but using the same ingredients on 5 lbs would work as well.
Prep Time: 24:00
Cook Time: 00:00
10 lbs of venison
2 - 3 quarts ice water
6 tbsp kosher salt
1 tsp of curing/pink salt
2 tbsp powdered dextrose
1/4 cup pickling spice
2 tbsp garlic juice
1Use a glass bowel or food grade plastic bucket. Combine the salt, pink salt and powered dextrose and stir until dissolved in the ice water. Trim as much fat and sinew as possible from the venison. Using an injector, inject some of the brine into each piece of meat. About an ounce per pound of meat. Place the meat in the bowl and cover with the brine. You want the meat completely covered. Add the pickling spice. Place in a refrigerator at about 38 degrees F. The meat will need 3 to 4 days depending on the size of the cuts of meat. Remove from the brine and wash off the remaining pickling spice.
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