• 2Qts Water
  • 1C Morton Tender Quick
  • 2T Sugar
  • 1Tsp Garlic Powder
  • 1Tsp Onion Powder


  • 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.

Yield ½ G

Morton Tender Quick Brine

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