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- 3 pound(s) meat
- 2 quart(s) water
- 1/2 cup(s) Morton's Tender Quick
- 2 tablespoon(s) sugar
- 2 tablespoon(s) pickling spice
- 4 bay leaves
- 8 whole peppercorns
- fresh garlic cloves chushed
- Mix and bring to a boil. let cool then pour over 3 pounds of meat in a glass container. Refrigerate 5 days, turning twice a day to circulate the brine. After 5 days, discard the brine and rinse the meat. Place the meat and 1 1/2 c of water in a pressure cooker for 45 minutes at 10 pounds pressure. Don't overload the pot, no more than 3 pounds at a time for a typical home cooker.
This recipe is a personal recipe added by joanmiller and has not been tested or endorsed by MyRecipes.
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Corned Venision Recipe at a Glance
- COURSE: Main Dishes