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Brine Recipe For Deer Meat

Basic Brine Recipe for Deer Meat

This simple and effective brine recipe helps tenderize and enhance the natural flavours of deer meat, making it juicy and full of flavour. Ideal for venison steaks, roasts, or jerky, this recipe combines salt, sugar, and aromatic spices to elevate the taste and texture of your meat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 quart water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 2 cloves garlic crushed
  • 1 tablespoon black peppercorns
  • 2 sprigs rosemary or thyme
  • 1 tablespoon apple cider vinegar optional for added tang

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk or spoon for stirring
  • Container or ziplock bag for brining
  • Optional: Brine injector

Method
 

  1. In a large mixing bowl, combine the water, salt, and sugar. Stir until the salt and sugar are fully dissolved.
  2. Add the garlic, peppercorns, rosemary, and apple cider vinegar (if using) to the brine mixture. Stir to combine.
  3. Submerge the deer meat in the brine, ensuring it’s fully covered. You can place it in a large container or a ziplock bag for easy storage.
  4. Refrigerate for at least 12 hours, up to 24 hours, depending on the thickness of the meat.
  5. After brining, remove the meat from the brine, pat it dry with paper towels, and cook as desired.

Notes

  • For added flavour, you can experiment with different herbs and spices like juniper berries, smoked paprika, or citrus zest.
  • If using a brine injector, inject the brine directly into the thicker cuts of meat to ensure the flavour penetrates deeply.
  • Be sure to not over-brine, as too long in the brine can make the meat overly salty.
  • After brining, discard the brine and avoid reusing it to prevent contamination.
  • Brine Recipe For Deer Meat