DRIED VENISON BRINE RECIPE RECIPES

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HOW TO BRINE WILD GAME | MEATEATER COOK



How to Brine Wild Game | MeatEater Cook image

The most common complaint I hear about wild game is that it’s tough and dry; a symptom often the result of overcooking. The best way to counterbalance this issue is to start brining your meat. Salt can dramatically enhance juiciness, and in my opinion, is the most essential ingredient in your pantry...

Provided by Danielle Prewett

Yield 1 gallon; 1/2 cup

Number Of Ingredients 18

Classic Brine
1 cup kosher salt
1 cup sugar
1 gallon of water
2 tbsp. peppercorns
4-6 bay leaves
4 – 6 sprigs of fresh herbs
Garlic and Herb Salt
1/2 cup kosher salt
2 tbsp of mixed fresh herbs such as rosemary, thyme, parsley, or sage
2 cloves of garlic, minced
1/2 lemon, zested
1 tbsp. fresh cracked pepper

Steps:

  • Classic Brine
  • Combine all of the ingredients in a large pot. Bring to a boil and stir to dissolve the salt. Remove from heat and let the mixture cool. You can add a little ice to speed up the process.
  • Once completely cool, (DO NOT add while warm) pour the brine over the meat in a large, non-reactive bowl. Cover and transfer to the refrigerator for 8 to 48 hours depending on weight of meat.
  • Before cooking, rinse the meat with cool water.
  • Garlic and Herb Salt
  • Mince the herbs and garlic as finely as you can. Add to a bowl with the kosher salt, cracked pepper, and lemon zest. Mix well and spread the salt across a sheet tray in a thin layer. Allow to dry out overnight and store in an airtight container. For faster drying time you can place inside a dehydrator on the lowest setting.
  • This recipe makes roughly half a cup. When ready to use, season gamebirds over and under the skin with only as much salt as needed to lightly cover. You don’t want to make it so salty that it needs rinsing. Let the seasoned meat rest in the refrigerator for 24 to 48 hours uncovered. Pat the skin very dry before cooking.

DEER JERKY RECIPE - CHIPOTLE VENISON JERKY RECIPE | HANK S…
Feb 17, 2014 · You can also dry your jerky in a smoker. Set it as low as it will go, 165°F in my Traeger, and use whatever meat makes you happy. For this recipe, I prefer mesquite. (I also have a smoked venison jerky recipe specifically designed to be smoke dried…
From honest-food.net
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THE BEST HERBS TO SEASON VENISON DISHES
Jun 24, 2019 · Wild game is a delicious and healthy alternative to store-bought meats, and deer-hunting season often creates an abundance of fresh venison just begging for inventive ways to be …
From thespruceeats.com
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MEAT TENDERIZER RECIPE INGREDIENTS : OPTIMAL RESOLUTIO…
Jan 03, 2022 · Earlier in my first venison tenderizing process, I have told you that you can make some ¾" score or backstrap to tenderize the venison meat. By following this method after tenderizing your venison and adding some chicken, egg, and simple ingredients, you can cook a chicken-fried venison backstrap recipe.
From recipeschoice.com
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HASENPFEFFER RECIPE - HOW TO MAKE GERMAN HASENPFEFFER ...
Dec 04, 2012 · Like its cousin sauerbraten, hasenpfeffer hinges on a flavorful marinade and a long soak time of up to four days.You then braise it slowly and serve with a vegetable of your …
From honest-food.net
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CORNED VENISON RECIPE - HOW TO MAKE CORNED VENISON | HANK S…
Jan 12, 2015 · The technique is simple: Brine your meat, then simmer it into tenderness. It takes several days, but it isn’t labor-intensive at all. Once made, corned venison is great hot or cold, with root vegetables, cabbage, cold in sandwiches (how I eat most of my corned venison…
From honest-food.net
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BEST VENISON SAUSAGE RECIPES FROM SCRATCH
A wonderful venison sausage recipe for you to try. HOMEMADE VENISON SAUSAGE. 4 lbs ground pork 4 lbs venison, cut into 1-1/2" pieces 2 TBS sea salt 2 tsp coarse black pepper 1/4 tsp nutmeg 1/4 tsp clove 1/2 tsp Allspice 1/2 tsp garlic powder 2 TBS ground sage. Put venison through meat grinder. Mix all spices together first and add to the ground pork and ground venison …
From misshomemade.com
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SMOKED VENISON JERKY RECIPE - HOW TO MAKE SMOKED JERKY ...
Oct 18, 2021 · Photo by Holly A. Heyser. For starters, this is a regular, i.e., not ground meat, extruded venison jerky — my ground venison jerky recipe is here — and it is a dry cured jerky, not a brine-based one like my chipotle jerky. You should know that either of those other recipes I just linked to can be made into smoked venison …
From honest-food.net
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4 WAYS TO COOK SIRLOIN TIP ROAST - WIKIHOW
Mar 28, 2021 · Sirloin tip roast is a tough cut of meat that is tastiest when the meat is cooked slowly and traps juiciness inside. If you want sirloin tip roast that is juicy and begging to be eaten, follow …
From wikihow.com
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