sam3 Posted November 11, 2015 Share Posted November 11, 2015 First, I made a brine consisting of: 2cups of water 6 TBS Mortons Tender Quick 1/2 cup,of brown sugar 4 1/2 tsp pickling spice 1 TBS garlic powder Bring water to boil over high heat and stir in all ingredients until dissolved. Let cool completely. Next I added 6 cups of cold water to a food grade plastic container and stirred in the brine. I injected the (2) 2.5 venison roasts real well (they were thick) and submersed them in the brine. This went into the frig for 7 days, turning them everyday. Pulled them out and rinsed under cold water. Pat dry with paper towel and add my spices. 2TBS black pepper, 1TBS coriander and 1TBS garlic powder. I set up my kettle for indirect cooking with hickory chinks. Hot water was in the pan. I cooked them until an internal temp of 165. I wrapped them tight with foil and let them rest overnight in the frig. Next day, I sliced them. Thanks for looking. Bucksnbows, Ms Grit, Rusty and 3 others 6 Link to comment Share on other sites More sharing options...
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