PART 7 - BRINING VENISON

By Dan Gill

I think for the first try, I would take the meat out of the brine after 24 hrs, rinse, wrap and refrigerate until ready to cook.

This gives the seasonings a chance to equalize and cuts down on the saltiness.

Remove from wraps a couple of hours before cooking, apply any surface seasoning you want (garlic, pepper etc.), and allow to surface dry at room temp.

You need to be careful with fruit juice and enzymatic tenderizers which can make the meat a little mushy; but it sounds like you'll be fine. Let us know how it turn out.