"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Smoked Venison Brine Recipe

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This recipe for Smoked Venison Brine, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mark Mckinley
Added: Sunday, February 19, 2012


1 Cup non-iodized salt
1 Tbsp. sage
1 Cup sugar
1 Tbsp. ground cloves
1 Tbsp. Tarragon
1 Tbsp. Soy sauce
4 Tbsp. black pepper
1 Tbsp. Thyme
1 tsp. white pepper
2 Bay leaves
2 qt. water

Combine all ingredients with water.
Stir well.
puncture meat with a fork all over.
Place meat in a container and cover with brine.
Seal and place in refrigerator for 3-4 days turning meat over once a day.
Smoke until an internal temperature of 165 is obtained.




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