The Master Venison Brine
This master venison brine recipe enhances moisture, tenderness, and flavor in lean cuts of deer meat. Perfect for roasts, steaks, and heart, it's an easy way to elevate your wild game cooking.
Ingredients
- 1 gallon cold fresh water
- 1 cup (225g) kosher salt
- 1/2 cup (125g) sugar
- 8 garlic cloves
- 1 bunch fresh thyme
- 1 bunch rosemary
- 1 tablespoon black peppercorns
- 2 teaspoons juniper berries, crushed (optional)
Instructions
- In a large pot, heat 1 quart of water until simmering.
- Stir in kosher salt and sugar until dissolved. Add garlic, herbs, peppercorns, and juniper berries.
- Add remaining 3 quarts of cold water and stir.
- Place brine in fridge to chill completely.
- Submerge venison in the brine. Use weight to keep submerged if necessary.
- Brine according to chart. Once done, rinse and pat dry with paper towels.
- Let rest uncovered in fridge (optional) before cooking as desired.
- Use a meat thermometer to ensure proper doneness when cooking.
NOTES
Sweeteners: Brown sugar, maple syrup, molasses, honey, or sorghum can be used.
Container: Use a tall container to reduce total liquid needed.
Too salty? Soak in plain water for half the brine time.
Curing: For long brines, use pink salt and follow USDA safety guidelines.
Smoking? Letting meat rest uncovered helps develop a pellicle for better smoke flavor.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!