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Posted 02/05/13 - 07:52 PM
1 quart cold water
1/3 cup cider vinegar
3 Tbsp salt
Pinch of Garlic,Basil,Parsely,Onion powder,Pepper
Mix this brine up in a plastic bowl [never use metal] Add your meat[precubed for kabobs] and refridgerate for 12 hours, turn once and refridgerate for 6-12 more. Now the most important part, rinse the meat with cold water, the key is to thoroughly wash all the brine off. Now your ready to add tenderized venison to your favorite dish. Try it you won't be disatisfied
Posted 02/05/13 - 09:15 PM
Posted 02/05/13 - 09:17 PM
Posted 02/10/13 - 06:14 AM
Posted 02/10/13 - 07:39 AM
Posted 02/10/13 - 07:44 AM
Posted 02/10/13 - 07:46 AM
No nycredneck, that's the whole idea of rinsing it off well. It only tenderizes the meat without adding any marinade type flavor, that's what i like the most about it:)
Posted 02/10/13 - 03:34 PM
NRA Life Member
"From My Cold Dead Hands" I'm all for Gun Control...I use both Hands.
Posted 02/10/13 - 05:14 PM
Do you really need to keep the meat that long in the brine?
The longer the better, notice by the ingredients it's not a super aggressive brine, overnight is a minimum to me.
Posted 02/10/13 - 05:16 PM
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