Pickled Venison – a delicious recipe with venison, salt, saltpeter, brown sugar, baking soda, water. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
105
kcal
Calories
27
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 25 pounds venison, 3 pounds salt, 1/2 teaspoon saltpeter, 1/2 cup brown sugar, and more.
Yes, Pickled Venison falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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