WHAT YOU WILL NEED
4-5 lbs venison roast3 tbs garlic powder
1/2 cup morton tender quick meat cure
6 tbs sugar
1 1/2 tsp ground black peeper
3 1/2 cups water
2 tbs ground black pepper ( in addition to first black pepper0
1 TBS GROUND CORIANDER
A BRINING NEEDLE
1- MAKE BRINE - in sauce pan combine garlic -meat cure-1 1/2tsp pepper and water bring to boil stir occasionally-- cool completely.
2 . inject 1/6 th of brine through out venison store rest in fridge store in glass or plastic container only. once a day for the next 5 days turn venison and inject 1/6 th of brine.
3 after the 5 days soak venison for 10 minutes drain and do once again. then pat dry. now take the remaining black pepper and coriander to make a rub. rub all over the roast.
4. preheat to150 degreees cook in glass pan 1 hour then raise to 200 degrees and cook 5-9 hours or untill meat is internal 170 degrees. cool and slice to desired thickness/
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