Thread: First crack at Venison Ham

Originally Posted by Beaker

Looks great!

So what was in the brine?

100g salt. non iodised
70g brown sugar
5g Kurikwik ( Saltpetre, Sodium Nitrite 12.5%)
per 1000mL water

This leg took 5.7 litres of brine total 1 1/2 us gallons, Thats a 20% mixture. Leg weighed 3kg so 20% of that is 600grams of brine which was injected into the meat. You can adjust the salt and sugar volumes to your taste but you have to have the nitrites at the right rate because Botulism is not that good for you.