Brining meat

Need a step by step process for venison ...PLEASE!!!!

http://honest-food.net/2009/03/26/corned-antelope-anyone/

I have made dynamite corned venison with this recipe- adjust brining time as well as cooking time to your likes!

Different meats need different types of brine , some are more "lean" than others ...such as venison (more lean) compared to bear or pork.

Deer, Elk, moose, etc...venison is even less "fatty" than beef. Use sweet brine cure for venison.

SWEET BRINE CURE
3 gallons water
5 1/2 pounds salt
3 1/2 cups brown sugar
3 tbsp. black pepper
(optional - 6 crushed bay leaves)

To brine a shoulder or ham, the length of cure should be 4 days per pound with 28 days being the maximum time in brine. After removing from brine...Rinse and scrub pieces, hang to dry and smoke for 1 - 4 hours at 100 - 120 degrees F.

To prevent rot at the thickest part of a large ham, inject brine cure close to the bone, especially at the joint. Brine pumps can be picked up at most agri supply stores or you can use a generic food injector needle, which can be found at most grocery stores.

BRINE CURE FOR PORK or BEAR
2 gallons water
3 pounds salt
1 pound brown sugar
2 tbsp. Black Pepper
1 tbsp. White Pepper
(optional - 5 crushed cloves)

Interesting. Maybe next year I will try a deer ham.