"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Smoked Venison Brine Recipe

4.5 stars - based on 1 vote
  Tried it? Rate this Recipe:
 

 

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.

Contributor:
Mark Mckinley
Added: Sunday, February 19, 2012

Category:

Ingredients:
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

Directions:
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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

3282W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!