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Old 12-21-2011
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Default 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

- 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.
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Old 12-21-2011
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