WebSep 27, 2024 · Allow the brine to cool to a temperature of 40 degrees. Refrigerate for 12 to 24 hours after adding the meat. I do 12 hours for smaller cuts and 24 hours for a whole … WebPrepare the brine. Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. Bring to a gentle boil and stir until the salt and sugar have dissolved. Remove from heat and let it cool. Stir in the remaining 12 cups of cold water. You can add some ice to speed up the ...
How to Make the Best Corned Venison - Legendary Whitetails
WebNov 19, 2024 · Classic Brine. Combine all of the ingredients in a large pot. Bring to a boil and stir to dissolve the salt. Remove from heat and let the mixture cool. You can add a … WebApr 4, 2014 · East Steps For Brining Venison. Site Staff. // April 4, 2014. Tips to prepare your toughest cuts. This content is restricted to subscribers of OutdoorNews.com. If you … ed wood disney plus
Smoking Venison - Whole Hind Quarter - Busted Oarlock
Web6. Smoke your Venison. Now it’s time for the magic show. Open the smoker lid and place the meat on the grates. Close the lid, smoke on indirect heat for 1 ½ hours per pound and/ or until the internal meat temperature has reached 140 o F. Meanwhile, do a quick check for heat and wood chips in 45 minutes while you smoke. WebOct 21, 2024 · #2- Dry Brine Before Smoking Venison . Source: Serious Eats . Because venison has very little intramuscular fat throughout the meat, one of the most important things when smoking it is keeping the meat tender. A critical part of this is dry brining the meat before you start cooking it. ... WebOct 27, 2024 · Prepare the brine by adding water, salt, pink cure, brown sugar, and 1 tablespoon of pickling spice to a large pot. Set over high heat and bring to a boil then reduce to a simmer. Let the pot simmer for 10 minutes, or until all of the sugar and salt has dissolved. Place the brine in the refrigerator to cool completely. ed wood fran