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Ingredients: 2 1/2 quarts Water (divided) 6 tablespoons Morton Tender Quick (curing salt) 1/2 cup Brown Sugar 1 1/2 tablespoons Pickling Spice 1 tablespoon Garlic Powder 5 lb Venison (large solid cuts, deboned) Directions: Prepare the Brine: In a medium saucepan, combine 1 pint of water with Morton Tender Quick, brown sugar, pickling spice, and garlic powder. Heat over medium heat until the mixture comes to a boil, stirring constantly to dissolve the salt, sugar, and spices into the water. O …

Extending the shelf-life of your game while enhancing flavor without sacrificing taste.There’s only one thing worse than losing good meat to spoilage: That’s losing good meat to spoilage that you hunted, processed, and prepared yourself. Just imagine going into the freezer for a package of bratwurst, only to find it dried-out, freezer-burned, and covered in ice crystals. Suddenly, your cookout is several pounds of sausage short of making dinner.That kind of loss is enough to frustrate even the m …