Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and mustard seed in blender. Blend until coarsely chopped. (Note: works just as well to leave spices whole, just break up the bay leaves a little). Add brown sugar. Set aside. Trim roast (venison, beef, etc.), weigh and measure ONE LEVEL TABLESPOON of curing salt PER POUND OF MEAT. (Note: I use Mortons TenderQuick
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|Serving Size: 1 Serving (505g)|
|Recipe Makes: 4|
|Calories from Fat: 214 (28%)|
|Amt Per Serving||% DV|
|Total Fat 23.8g||32 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 241.9mg||74 %|
|Sodium 7318.2mg||252 %|
|Potassium 1604.7mg||42 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 30.5g|
|Protein 99.6g||142 %|
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Calories per serving: 758
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