Someone has a post on Bradleys Fb page using Cabelas brine mix. They cured venison for 4 days in this mix, smoked and vacuum sealed it. They say it has a very tender texture( unlike jerky)
This sounds delious! Have any of you had experience with this? Is there a recipe for brine mix or does it have to be purchased?
The archives of the old Bradley user recipe site has a section on brining,with a few recipes in there.
Brining and Curing (https://web.archive.org/web/20150915093316/http://www.susanminor.org/forums/forumdisplay.php?13-BRINING-and-CURING)
Thanks a million! Alo't of valuable information there :)