Ingredients:

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

Method:

• 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