Wild Game Brine

Wild Game Brine

  • 3 cups pickling salt
  • 1 cup brown sugar
  • 1 orange, quartered
  • 1 lemon, quartered
  • 4 sprigs of thyme
  • 2 sprigs of rosemary
  • ¼ cup smashed garlic
  • 1 sliced jalapeño (keep the membrane and seeds intact if you like it hotter)
  • 1 onion quartered
  • 3 ribs celery, roughly chopped
  • 3 carrots, roughly chopped
  • 1/3 cup apple cider vinegar
  • 1 can Guinness beer
  • 4-5 qts of water

Add the salt and sugar to the water; bring to a boil to dissolve. As the mixture cools, add all the other ingredients. Allow to come to room temperature then add the game meat. Make sure the liquid is room temperature before adding any meat. It is important you do not cook or poach the meat. Brine the meat for 6 to 24 hours.

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