Pickled Venison
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




25 lbs venison
3 lbs salt
1/2 tsp saltpeter
1/2 cup brown sugar
1/2 tsp baking soda
2 gallons water

Preparation

1 Cut the meat into 4 to 6 lb pieces. Have barrel ready and spread a layer of salt on the bottom. Rub each piece of meat with a mixture of salt and pepper and pack down in layers, covering each with a layer of salt. The top layer should be of salt. Let stand overnight. 2 In the morning pour on the following brine: For 25 lbs of meat: 3 lbs Salt 1/2 t Saltpeter 1/2 c Brown Sugar, Packed Or Molasses 1/2 t Baking Soda 2 Gals Water 3 Dissolve the ingredients in 2 gallons water, stir until salt is dissolved. Test with an egg; if it floats, fine if not, add more salt. Pour over the packed, salted meat and if necessary, pour on more water to cover the meat. Invert a dish over it and put a heavy weight on it, to be sure that the meat will not float. It maybe used in 2 to 3 weeks. For 100 lbs of meat, double all ingredients.

About


The same process may be used for beef.