Venison Ham Brine Food

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RECIPE: THE ART OF BRINING WILD GAME - GRAND VIEW OUTDOORS

Combine all the ingredients in a large pot and bring to a boil. Remove from the heat and let cool. Add the meat and submerge, using a plate or other …
From grandviewoutdoors.com
Estimated Reading Time 5 mins

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RECIPE: QUICK-CURED PINEAPPLE VENISON HAM | GRAND VIEW ...

Directions. 1. Use 1 tablespoon of cure for each pound of meat, rubbing the salt into all of the surface areas of the meat. 2. Rub the brown sugar …
From grandviewoutdoors.com
Estimated Reading Time 2 mins

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SMOKED VENISON HAM - GREEN MOUNTAIN GRILLS

Preheat your pellet grill to 180 degrees. While preheating, remove the venison from the brine and let it air dry on a plate. Once the grill is preheated, smoke …
From greenmountaingrills.com
Estimated Reading Time 1 min

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VENISON PASTRAMI RECIPE - HOW TO MAKE VENISON PASTRAMI

Preheat your oven to 275°F. Set a big roasting pan in the oven and pour boiling water in it so the water is about 1 inch deep. Put a rack in the pan …
From honest-food.net
5/5 (33)
Total Time 4 hrs 15 mins
Category Cured Meat
Calories 106 per serving

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SMOKED VENISON ROAST - FORAGER CHEF

Bring the brine ingredients to a boil then cool completely. Submerge the venison roast in the brine in a small pot or similar container (or a thick plastic bag set into a flat tray or Tupperware to prevent spills). Refrigerate the venison roast in the …
From foragerchef.com

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SMOKED VENISON ROAST RECIPE - SMOKED DEER HAM | HANK SHAW

Put everything, including any stray cure mixture, into a large plastic bag or container that will just about hold the venison. Let this sit in the fridge anywhere from a week to 10 …
From honest-food.net
4.9/5 (45)
Total Time 4 hrs 15 mins
Category Cured Meat, Main Course
Calories 234 per serving

Mix the salt and sugar together and massage the mixture into every part of the venison. Do this over some sort of tub or container - a baking sheet works well - so you don't lose any. Put everything, including any stray cure mixture, into a large plastic bag or container that will just about hold the venison. Let this sit in the fridge anywhere from a week to 10 days. Turn the meat over once a day.
Rinse off the meat and pat it dry. If you want, you can set the venison on a rack uncovered in the fridge for a day before smoking.
Smoke the meat slow and low - I prefer somewhere between 175F and 200F - with an internal probe thermometer stuck in the thickest part of the venison. Do not let the probe hit bone. Smoke for between 2 and 5 hours, or until it hits an internal temperature of no lower than 120F and no higher than 140F. I prefer about 130F.
Let the smoked venison sit on the cutting board 10 minutes before slicing and serving. It will keep a week in the fridge and freezes well.

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HOW TO CURE ANY MEAT - BEEF, VENISON, PORK, GOOSE : 3 ...

From instructables.com
Estimated Reading Time 5 mins

Curing Basics. Curing meats started out as a preservation method. Salting and smoking meats has been done for countless generations. In the modern world, we have amazing appliances, like refrigerators and freezers, so the home cook is less concerned about how long they can keep the meat.
Things You'll Need. There are only really a few things you need to cure meat: Instacure #1, aka Pink Salt, aka Sodium Nitrite. A little bit goes a LONG way.
Corned Venison or Beef or Goose Breast. This is my go-to corning recipe. It's easy, there's no guesswork, and it's consistent: Ingredients: An up to 5 lb roast.

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HOMEMADE CORNED VENISON CURING - BINKY'S CULINARY CARNIVAL

Corned Venison – Brining Method. Wash off venison. Place the 2 cups of water in a medium saucepan and let it come a boil. Place the pickling spices in the boiling water. Stir …
From binkysculinarycarnival.com
Ratings 4
Calories 1365 per serving
Category Main Course

Bring the 2 cups of water to a boil in a medium saucepan. Stir in the dry ingredients and stir until dissolved. Recipe for Homemade Pickling Spice.

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SMOKED HAM RECIPE | MEATEATER COOK

Submerge the hog ham or hams in the brine and refrigerate for 3-5 days, or about 8-12 hours for every pound. Prepare your smoker according to manufacturer’s instructions …
From themeateater.com
Servings 4-8
Category Main

Prepare the brine. Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. Bring to a gentle boil and stir until the salt and sugar have dissolved. Remove from heat and let it cool. Stir in the remaining 12 cups of cold water. You can add some ice to speed up the cooling process. The brine needs to be completely cool before adding the meat.
Prepare the meat. While the brine is cooling, prepare the ham. Use a sharp boning knife to remove the shank and femur. The shank has more connective tissue and takes almost twice as long to break down as the rest of the meat. Reserve it for another cooking application. Removing the femur is optional. Keep in mind that the meat cooks quicker, more evenly, and is easier to slice when boneless. Trim any tough outer silverskin but keep the fat on. Don’t cut away too much tissue or the muscles won’t stay intact. Use kitchen twine to truss the ham into an even, round piece of meat if desired.
Submerge the hog ham or hams in the brine and refrigerate for 3-5 days, or about 8-12 hours for every pound.
Prepare your smoker according to manufacturer’s instructions using your choice of wood: hickory, apple, or cherry. Set the temperature to about 180 degrees.

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HOW TO SMOKE VENISON IN 6 SIMPLE STEPS - LEGENDARY ...

From community.legendarywhitetails.com
Estimated Reading Time 4 mins

Clean Off Excess Fat. You think you have solved the problem of dry venison, right? You will just keep the fat on. Problem solved. Unfortunately, while beef fat is great-tasting, venison fat is not.
Treat your Venison for Aroma and Juiciness. This calls for flavor and juiciness, and for venison, the go-to process is using a brine or marinade. While they are similar, a brine is made to keep a piece of meat juicy, while a marinade is used more so for tenderizing and flavor.
Treat the Meat for Taste. Once the brining process is done, remove the meat from the liquid, place it on a flat surface and pat it dry, and let it rest for at least three hours before smoking (marinated meat can be smoked immediately).
Prep your Wood Chips. A super important factor to smoking venison is the wood chip selection and preparation! Select your preferred choice of flavored wood chips and soak them in water for at least 1 – 2 hours before cooking.
Get the Smoker Ready. Scrape the grill grates clean, light a fire for indirect heat, and fill in your wood chips or pellets. Close the smoker lid and preheat the smoker to a temperature range of 250 F to 300F (see meat smoking guide below).
Smoke your Venison. Now it’s time for the magic show. Open the smoker lid and place the meat on the grates. Close the lid, smoke on indirect heat for 1 ½ hours per pound and/ or until the internal meat temperature has reached 140F.

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HOW TO PREPARE SALT-BRINED VENISON | EHOW

From ehow.com

Heat a 16-to-1 ratio of water to kosher salt, or 1 cup of salt for every gallon of water, on the stove until it dissolves. Chill the venison in the refrigerator until needed.
Add aromatic ingredients to the brine. To temper venison's gamey, feral taste, use a standard game-meat combination of 1 or 2 bay leaves, a few black peppercorns, celery seeds, mustard seeds, hot pepper seeds and juniper berries.
Bring the brine to a boil and take it off the heat; let the brine cool to room temperature.
Set the venison in an airtight food container. Pour the cooled brine over the venison until it's covered by at least 1 inch. If the venison floats, set a plate on it to keep it down.
Brine the venison in the refrigerator for 2 to 3 hours per pound, not to exceed 24 hours. Turn the venison over halfway through brining.
Rinse the venison when you finish brining it and pat it dry with paper towels. Discard the brine. Advertisement.
Rest the venison uncovered for 24 hours in a shallow dish in the refrigerator. The sodium in the meat equalizes during the rest period. Advertisement.

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BRINED & SMOKED VENISON ROAST | VIRGINIA DWR

From dwr.virginia.gov

Prepare the Brown Sugar Brine and add a 2-3 lb. venison roast to the brine. Refrigerate for 24 to 30 hours.
After refrigerating the venison roast in brine for 24 to 30 hours, remove the roast and pat it dry with paper towels.
Set the roast in the pellet grill or smoker and cook the roast until it reaches the internal temperature of 127°
Remove the roast from the smoker and let it rest on a cooling rack for about 20 minutes before slicing and serving.

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HOW TO BRINE AND SMOKE VENISON BACKSTRAP - LIVEOUTDOORS

1 tbs. rosemary. 2 tbs. pepper. Put this mixture in a vessel of your choice along with the back-strap such that the meat is completely covered in the brine. Let this stand refrigerated for at least 12 hours but no more than 24. Once you’re ready to smoke the venison, prepare several strips of thick cut bacon to wrap the back-strap and hold ...
From liveoutdoors.com
Estimated Reading Time 4 mins

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BRINE FOR A DEER HAM - OUR EVERYDAY LIFE

The amount needed depends on the weight by volume of the type of grain used. To brine a whole deer ham, you'll need at least 1 gallon of liquid. Stir in 2 cups of coarse kosher salt, 1 1/2 cups of kosher salt or 1 cup of non-iodized table salt per gallon of liquid until it …
From oureverydaylife.com
Author Eric Mohrman

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THE ONLY VENISON BRINE RECIPE YOU NEED | MEATEATER COOK

Bring the mix to a boil then reduce to a simmer for 15 minutes. Remove the pot from the heat and allow it to cool. After the brine has cooled, gently drop the meat into the pot to brine in a cool place for 24 to 48 hours. If you have a garage that maintains a temperature of 35 to 45°F, you can place the pot there.
From themeateater.com
Cuisine Italian
Category Main

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HOW TO CURE AND SMOKE A VENISON HAM ROAST - OUTDOOR LIFE

Heat the oil in a large soup pot or Dutch oven. Then add the ramp and nettles and cook for 4-5 minutes until wilted. Next comes the ham, beans, water, thyme, and bay. Simmer for 3 to 4 hours until the soup starts to thicken and the ham is tender.
From outdoorlife.com
Author Jamie Carlson

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DAVID BANCROFT’S VENISON COUNTRY HAM - GARDEN & GUN

Place ham in a large roasting pan, and rub all of the cure onto it. Place ham into a vacuum-seal bag. Calculate the amount of cola, pour it into the bag, and seal the bag. (“If the pressure is adjustable, I recommend between 60 and 75 percent,” Bancroft says.) Allow ham to cure in refrigerator for 3–5 days, turning once per day.
From gardenandgun.com
Estimated Reading Time 5 mins

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HOW TO COOK A DEER OR VENISON HAM - BLIND PIG AND THE ACORN

Place a stick of butter and a tablespoon of minced garlic in a pan and cook until butter is melted. Pour mixture over deer ham. Season ham with salt, pepper, old-bay, and oregano. Cover ham with bacon. Toothpicks can be used to secure the bacon strips and keep them from curling up as they cook. Drizzle with honey and a dash of apple cider ...
From blindpigandtheacorn.com
Reviews 19
Estimated Reading Time 2 mins

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BRINING VENISON – ADD FLAVOR AND TENDERIZE IN ONE STEP ...

Brining Venison – Add flavor and tenderize in one step. Use the Briner Jr to make Corned Beast! When working with wild game, a common technique to “enhance” or “adjust” the flavor is to brine it. This is actually true with a lot of commercial meat as well, it just happens before you see it. For the most part, brining is soaking meat in a salt water/seasoning mixture …
From venisonthursday.com
Estimated Reading Time 2 mins

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WILD HAM - HUNT TO EAT

Combine the following brine Ingredients in hot water, then dilute with cold water or ice: For each gallon of brining liquid; dissolve 9oz or 260g each of salt and dark brown sugar and 1 Tsp Instacure along with 1/2 cup pickling spice and several crushed bay leaves.
From hunttoeat.com
3.3/5 (6)
Category Main Course
Author Tristan Henry
Total Time 114 hrs 30 mins

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CURED AND SMOKED VENISON HAM - HI MOUNTAIN SEASONINGS

Apply the cure to the venison, making sure it’s completely covered. Cover the bowl with plastic wrap or a tight fitting lid and refrigerate for 12 days. Turn the roast over after 6 days. Smoking. After the brining process is complete, rinse all the cure off the venison. Immerse the venison in a water bath for 2 hours.
From himtnjerky.com

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DEER HAM - LEGENDARY WHITETAILS - LEGENDARY WHITETAIL'S BLOG

Directions. Bring to a boil – 3 Tablespoons pickling spice, 3 Cups brown sugar, 3 Cups salt, 8 Tablespoons Prague Powder #1, 4 cloves garlic , and your favorite steak rub. In two gallons of water. Let boil for 10 minutes then chill to 38 degrees. Buy a meat basting syringe and inject the chilled brine through out the meat.
From community.legendarywhitetails.com

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VENISON HAM WHITE BEAN STEW - FROM FIELD TO TABLE

Method: Boil water, add salt and spices. Cool and strain. For larger whole muscles or shanks with the bone in -Inject meat with 10 to 20% of Green Weight. Submerge in brine. Let cure in refrigerator for 24 to 48 hours.
From fromfieldtotable.com

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CURED VENISON HAM RECIPES

SALT CURED VENISON HAM RECIPES. Place the boneless venison into the brine, cover and refrigerate. Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day. To cook, rinse the meat well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours.
From tfrecipes.com

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RECIPES FOR VENISON HAM – WORLDRECIES.EU.ORG

In two gallons of water. Bring 2 cups of water salt and sugar to a boil. Buy a meat basting syringe and inject the chilled brine through out the meat. For 2-12 to 3 hours or meat is tender. Let boil for 10 minutes then chill to 38 degrees. Jan 27 2018 Trim silverskin from the venison roast.
From worldrecipes.eu.org

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VENISON BRINE FOR SMOKING RECIPES ALL YOU NEED IS FOOD

1 large hog ham (up to 15 pounds), or 2 small hams, (roughly 5-8 pounds each) 1 1/2 gallons cold water (24 cups) 1 1/2 cups kosher salt: 1 cup brown sugar
From stevehacks.com

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VENISON HAM BRINE RECIPES

VENISON HAM BRINE RECIPE - TFRECIPES.COM. Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down the mixture.
From tfrecipes.com

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VENISON BRINE - RECIPES | COOKS.COM

Skim top of brine periodically. After 21 days simmer meat in water for 4 to 5 hours. Ingredients: 8 (potato .. salt .. spices .. sugar ...) 3. VENISON JERKY. Trim all fat from meat, ... meat in cool brine and leave overnight, not less ... or dry in oven at 150 degrees for 3 to 5 hours or until dried.
From cooks.com

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SMOKED VENISON HEART HAM - WILDGAME GOURMET

2 quarts - water. 3/4 cup - kosher salt. 1/4 cup - sugar. 1/2 cup - maple syrup or sorghum . 4 teaspoons - pink salt. 1 bunch fresh lemon thyme. 2 sprigs fresh rosemary
From thewildgamegourmet.com

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CURED AND SMOKED DEER HAM | SMOKING MEAT FORUMS - THE BEST ...

1 gal. cold water. 1 cup salt. 1 cup sugar. 1 cup brown sugar. 1 tbsp. DQ Cure (or any #1 cure, but not Tenderquick with salt added) Once injected, put into 5 gal. bucket and cover completely with brine (took 2 3/4 gallons to do so) until ham is floating, then hold down with a gallon ziploc bag half full of water.
From smokingmeatforums.com

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HOW TO MAKE SMOKED VENISON HAM - BRADLEY SMOKERS NORTH …

Bring out your ham and brine mix and put it on a rack and let it sit on the rack for a day. 6. Place your ham into your Bradley P-10 smoker. Put the temperature for 225 F (107 C) and open the vents for the first 3.5 hours. 7. Close the vents for the last 1.5 hours. 8.
From bradleysmoker.com

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SMOKED VENISON HAM BRINE - ALL INFORMATION ABOUT HEALTHY ...

Prepare the Brown Sugar Brine and add a 2-3 lb. venison roast to the brine. Refrigerate for 24 to 30 hours. After refrigerating the venison roast in brine for 24 to 30 hours, remove the roast and pat it dry with paper towels. Apply a light coating of olive oil to all sides of the roast.
From therecipes.info

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SMOKED VENISON RECIPES BRINE - DEPORECIPE.CO

Smoked Venison Recipes Brine. A delicious brine recipe for smoked venison rackz bbq brined smoked venison roast virginia dwr smoked venison roast recipe deer ham hank shaw smoked venison tenderloin miss allie s kitchen.
From deporecipe.co

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SMOKING DEER MEAT – ULTIMATE GUIDE TO SMOKE VENISON

Remove your deer meat from the brine, rinse it, and set it on a plate on the counter to bring it to room temperature for 20-30 minutes. 2) Now, soak your wood chips or chunks in water. I typically use mesquite or oak wood for venison to …
From furiousgrill.com

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HOW TO COOK A VENISON HAM | EHOW

Immerse the venison ham in the brining solution and refrigerate for 12 to 24 hours. You can brine it for less time if necessary, but don't go longer, or the texture of the venison degrades and the meat becomes excessively salty. Discard the brine after use.
From ehow.com

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BRINE FOR VENISON MEAT - ALL INFORMATION ABOUT HEALTHY ...

Leave the venison in the refrigerator to brine for 4-7 days, turning the meat over every day. Venison roast sitting in cold water before the brining agents were added. Step 3: Rinse the meat well, then place into a slow cooker, and cover with water. Cook on high for 4 …
From therecipes.info

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VENISON JERKY BRINE - COOKEATSHARE - RECIPES

Make a salt brine... water. Take strips of venison ham and/or ... Cooks.com - Recipes - Ground Venison Jerky. Tip: Try venison jerky for more results. Results 1 - 10 of 11 for ground ... BEEF JERKY. Make a salt brine... water. Take strips of venison ham ... Elk or Venison Jerky Recipe : Bobby Flay : Food Network
From cookeatshare.com

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CURED SMOKED VENISON HAM - REALTREE CAMO

1 whole, 7- to 10-pound bone-in, venison ham. 2 gallons of water. 1 ounce of Morton’s Tender Quick per pound of ham. 2 cups sorghum (substitute brown sugar if you don’t have sorghum) 4 bay leaves. 1 tablespoon whole black peppercorns. 1 tablespoon whole mustard seeds. 6 garlic cloves, whole.
From realtree.com

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A DELICIOUS BRINE RECIPE FOR SMOKED VENISON | RACKZ BBQ

This brine recipe is meant for a whole back-strap of venison. If you are using smaller cuts, reduce the portions of the brine as needed. To get started, transfer all of the ingredients into a large stainless steel pot or plastic container that comes with a fitted lid. Submerge your meat into the brine so that the entire portion is covered.
From rackzbbqindy.com

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FOOD FIGHT FRIDAY: VENISON PASTRAMI EDITION

The ham brined for two weeks. After rinsing, I coated the ham with black pepper and ground coriander. I smoked the ham with a mix …
From fieldandstream.com

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