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Off Topic TN Forums
Cooking Forum
Venison roast
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<blockquote data-quote="TAFKAP" data-source="post: 5249557" data-attributes="member: 7776"><p>Dry brine the meat. Use a kitchen scale to weigh out the meat, then weigh out 2% of that in salt and 1.5% of that in brown sugar. Let it sit around for a day or so in its own juices. Then brown it, then slow cook it.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5249557, member: 7776"] Dry brine the meat. Use a kitchen scale to weigh out the meat, then weigh out 2% of that in salt and 1.5% of that in brown sugar. Let it sit around for a day or so in its own juices. Then brown it, then slow cook it. [/QUOTE]
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Venison roast
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