Maeschak
Songster
Not sure if this is the correct place to post this, so if not, please let me know.
I am eager to make some wet brined corned venison and only have Morton's Tender Quick (no salt peter etc). I really want to wet brine as I have several small roasts of various size and dry brining with Morton's requires I weigh out dry brine for each piece, cure each piece in its own container, and then each piece will be done at a different time according to its thickness. Im thinking a wet brine will allow all roasts to be ready at the same time and can be done in the same container.
Does anyone have a recipe or any idea on how much Morton's is required for a wet brine that will sit for several/many days or weeks? The package says 1 cup of Morton's per 4 cups of water but that is for a 24 hour brine. I think corned venison/beef needs at least 7-10 days but some will brine for up to 3 weeks.
Any info or recipes helpful!
Thanks so much~
I am eager to make some wet brined corned venison and only have Morton's Tender Quick (no salt peter etc). I really want to wet brine as I have several small roasts of various size and dry brining with Morton's requires I weigh out dry brine for each piece, cure each piece in its own container, and then each piece will be done at a different time according to its thickness. Im thinking a wet brine will allow all roasts to be ready at the same time and can be done in the same container.
Does anyone have a recipe or any idea on how much Morton's is required for a wet brine that will sit for several/many days or weeks? The package says 1 cup of Morton's per 4 cups of water but that is for a 24 hour brine. I think corned venison/beef needs at least 7-10 days but some will brine for up to 3 weeks.
Any info or recipes helpful!
Thanks so much~
