This is the first step in making several recipes that have corned venison. Check out our Corned Venison hash (several options) and our Pastrami/Ruben Sandwich recipes.
- Venison/Turkey or Goose Legs & Thighs 2-3 lbs
Morton Tender Quick Brine
- Water 2 qts
- Morton Tender Quick 8 oz/1 C
- Sugar 2 T
- Garlic, granulated 1 tsp
- Onion powder 1 tsp
- Pickling Spice, (Optional) 1-2 T
- Bring halve the water to boil, add Tender Quick and dissolve.
- Combine spices, add to salted hot water, dissolve, let steep for 5-10 minutes, add the remaining cool water.
- Once chilled its ready to use.
- The brine must be strained if planning to inject.
- Inject meat with injection needle, (approximately 15-20% 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.
- Brining is in intended to cure the meat as well as to tenderize and flavor the meat.
- If using legs and thighs of wild turkey or goose, after meat has been brined and cooked, pull meat from bones and tendons.
- For stews and curried dishes, cube the meat before brining, don’t inject, just brine cubed for 24-48 hours.
Yields: 2 lbs