Directions:
- Bring 2 cups of water to a boil in a saucepan over high heat. Stir in the curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture. 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. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 457.71 Kcal (1916 kJ) | ||
| Calories from fat | 1620.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 180.06g | 277% | |
|---|---|---|---|
| Cholesterol | 306mg | 102% | |
| Sodium | 15.03mg | 1% | |
| Potassium | 55.26mg | 1% | |
| Total Carbs | 52.18g | 17% | |
| Sugars | 23.78g | 95% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 22.57g | 45% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 3mg | 16% | |
| Calcium | 266.2mg | 27% | |
| Amount Per 100 g | |||
| Calories | 108.61 Kcal (455 kJ) | ||
| Calories from fat | 384.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.73g | 277% | |
|---|---|---|---|
| Cholesterol | 72.61mg | 102% | |
| Sodium | 3.57mg | 1% | |
| Potassium | 13.11mg | 1% | |
| Total Carbs | 12.38g | 17% | |
| Sugars | 5.64g | 95% | |
| Dietary Fiber | 0.36g | 6% | |
| Protein | 5.36g | 45% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 0.7mg | 16% | |
| Calcium | 63.2mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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