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Thread: Hawg's Corned Venison

  1. #1

    Hawg's Corned Venison

    This is really really good. And so easy to make Enjoy


    Corned Venison


    Ingredients:

    5- Tbsp. Morton Tender Quick

    2- Tbsp. Brown sugar

    1- Tbsp. Black pepper

    1- Tbsp. Allspice

    ½- Tbsp. Paprika

    1- Tbsp. Garlic powder

    4 to 6 lbs of venison,




    Instructions:

    Trim all fat from meat. Mix all the spices together. Rub spices on all sides of the meat. Place the meat in a zip lock bag. Refrigerate meat for 5 days for each inch of meat thickness. no more than 14 days. Boil meat for 1-1/2 to 3 hours or until tender. Making sure meat is always covered with water. Slice thin, and enjoy
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

  2. The Following 2 Users Say Thank You to hawgrider For This Useful Post:

    mlodell07 (12-18-2017),rstanek (12-18-2017)

  3. #2
    Don't get too close, I bite! RubberDuck's Avatar
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    One of my favorites right there

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  4. The Following User Says Thank You to RubberDuck For This Useful Post:

    hawgrider (12-17-2017)

  5. #3
    Thought I had these recipes up here already. mlodell07 asked me for the oven sausage recipe and it wasn't here so I brought them over from another site I had them on.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

  6. The Following User Says Thank You to hawgrider For This Useful Post:

    mlodell07 (12-18-2017)

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