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SmokinAl

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Welcome to SMF!
I have never brined venison before, but I’m sure someone will be along shortly who has.
Al
 

pushok2018

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Welcome to the forum from NorCal! Nice to have you on board!
 

smokerjim

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Welcome from pa, great place here so jump right in.
 

danglin’angler

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Thanks for the warm welcome , I’ll ask around and see if I can get the help I’m looking for .
 

BigW.

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Bearcarver Bearcarver Check out his recipes for dried beef or venison. Couple others have used his recipe if you want to use search function. Welcome to the forum!
 

Bearcarver

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Bearcarver

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Have you used tq as a brine for thick cuts ?

I never used TQ in a Brine.
I Dry Cure everything with TQ.
If I was going to do a Brine Cure for something like Chicken or Turkey, I would use Cure #1 in Pops' Mixture & Method.

Bear
 

JLeonard

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Welcome to the forums from Mississippi! Look forward to your posts.
Jim
 

Wurstmeister

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Welcome From South Carolina's Thoroughbred Country. Jump on in... the water's fine! 🍻
John
 

OldSmoke

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Welcome from Oregon! You can get an answer here for any question you have, and answers for questions you didn’t even ask! Some of them even apply to smoking.
 

bigfurmn

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Welcome from Minnesota. You'll find all the answers you could imagine here.
 

Bearcarver

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Bearcarver Bearcarver when salting cuts with tq after salting can the pieces be stacked in one container or you should they rest separated
They can be stacked.

I always bagged them individually in Ziplocks.
Then I'd stack the bags nice & flat.
Then once a day flip them over & reverse the stacking procedure.

Bear
 

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