Bearded Butcher Natural Beast Brine DIY Kit
Here is a deliciously simple bundle to create a curing brine for making various deli meats like roast beef or venison. This is a basic brine of salt and preserving cure, with no additional flavorings, sugar, additives, fillers, etc.
This brine bundle is versatile, and can be used for different meat types and weights.
Recommended cuts to use: several large roasts around 5 lbs each, or a single roast up to about 15 lbs.
This Bundle includes:
- 2 lbs of 100% Sea Salt
- 1 pack of Cultured Celery Juice Powder (2.5oz)
- 1 pack of Cherry Juice Powder (1oz)
Optional:
- Ranch Seasoning (or your favorite) - around 1 oz in the brine, plus enough to coat the outside AFTER brining, and BEFORE smoking.
- Hickory Smoke Flavor Powder - around 1 oz added to brine
You'll need to provide:
- 2 Gallons chilled water
- 1 to 3 pieces of Roast Cuts, totaling 10-15 lbs
Recipe Instructions can be found HERE
How to video:
Wow!! I have used a lot of other brands spices. I switched to Bearded butcher because of how clean and chemical free they are.
We made 2 9lb roasts from my son’s elk into deli meat. This is by far the best thing we have ever made. Keep up the great products. Love your videos too.
It’s great to order everything you need in a convenient package, pricey though. It would be nice to have a copy of the directions (How to) come in the packet so you don’t have to go back and forth to YouTube.
I really do appreciate you guys sharing your expertise and knowledge. Thanks
Bearded Butcher Natural Beast Brine DIY Kit
After watching their videos and purchasing their pridycts, I was able to cure and smoke both bacon and hams from our first pigs. It was a little intimidating, but I felt confident I could do it. I’m very sensitive to chemicals, so used the celery juice powder as the cure, not Cure #1 (I also fed the pigs all non-GMO grain and organic alfalfa pellets, best pork I’ve ever eaten). Now I’m thinking about trying some elk summer sausage…
Roast beast recipe was a hit and I may never jerky deer meat again. The brined front shoulder cuts after being smoked left in the slow cooker will give pulled pork a run for its bacon……….Definitely thankful for an additional method for preparing venison. The only complaint is that this will take away meat from the venibacon stash.