Cut tenderloin into 6-8 in. pieces. Mix Tender Quick and sugar. Rub mixture into meat. Place meat in a plastic bag and seal. Refrigerate, allowing meat to cure for 3-5 days. Remove from cure; soak meat in cool water for 30 minutes. Pat dry. Slice thick and broil or fry for 8-10 minutes.
Ingredients
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1 pound venison tenderloin
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1 tablespoon Morton Tender Quick
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1 teaspoon sugar
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