May substitute dried venison for beef.
ld the bird, brine, and ice
ightly crisped.
Season the venison with salt and pepper and
Mix ingredients.
Do not add water.
Divide meat into three equal parts.
Rub mixture on each piece of meat for three days. Put in a jar or crock.
(Will make its own brine.)
Leave for one week to 10 days, depending on size of pieces.
Rinse off salt brine and hang to cure.
easpoon olive oil.
Pat venison dry with a paper towel
ixture. Place the boneless venison into the brine, cover and refrigerate.
overed). Allow brine to cool completely
egetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher
ups ice into brine.
Place turkey into brine, filling cavity with
Combine all brine ingredients and bring to a boil.
Cool.
Pour over roast(s) in a non-metal container.
Cover and refrigerate in brine for 4 - 5 days, shaking or turning daily.
Rinse WELL.
Cover with water and simmer 3 - 4 hours or until tender.
*Basically, cook as you would any corned brisket. I add vegetables for boiled dinner about the last 30 minutes or so of cooking time.
Season the venison with plenty of pepper and
Rinse and dry the chicken.
Mix all ingredients except lemon.
Squeeze the lemon juice into the brine.
Place two lemon quarters into the cavity of the bird.
Place everything into a food safe storage bag. Remove all air and shut the bag.
Make sure some brine is inside the bird's cavity.
Place in the refrigerator at least 4 hours up to 24 hours.
Cook chicken as instructed in the recipe you are following.
Cook bacon till crisp; drain, reserve 2 - Tablespoon drippings;
Crumble bacon set aside
Coat Venison with Flour
Brown Venison, half at a time, in hot drippings; drain off any fat.
Add un-drained Tomatoes, Beer, Onion, Bullion, Sugar, Thyme, Black and Red Pepper, Parsley, Rosemary, and Garlic.
Bring to a boil, reduce heat; cover and simmer 1 1/2 hours.
Add carrots, Turnips and Celery, cover; simmer 1/2 hour more.
Stir in frozen Peas; cook 5 - minutes more.
Stir in Bacon, spoon into serving bowls.
very pretty).
Pour brine over veggies then let cool
Season the venison with salt and pepper.
oast.
Remove turkey from brine one hour before you're
cup water, salt, sugar, dried peppers, vegetable flakes, peppercorns, and
edium-high heat. Sear the venison in two batches until nicely
Remove giblets from chicken cavity, rinse chicken inside and out.
In a large stock pot or container, mix water, sage, celery seed, thyme, salt, sugar and soy sauce to create brine. Stir well until the sugar and salt are dissolved. Place the chicken in the brine, cover and refrigerate for at least 4 hours or overnight.
Remove chicken from the brine and rinse well inside and out. Sprinkle with 2 tablespoons of seasoned salt. Bake the chicken at 400 degrees F for 45 minutes.
EFORE baking turkey, prepare brine. Combine all the brine ingredients. Place the