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corned venison recipe

3/1/23 @ 10:17 AM
INITIAL POST
utahman
User since 3/9/03

Looks like the old thread is gone.. Iooking to do some for ST. PATTYS. .Ive done it many times but only a couple times with the pink salt. How much pink and kosher salt to how much water? I dont want to poison it with too much pink.What about tenderquick etc...

Displaying 1 to 5 of 5 posts
12/9/23 @ 9:30 AM
7thson
User since 6/4/06
Finished Polski's recipe yesterday . Best yet ! Made a reuben right away !! Thanx,
10/15/23 @ 1:54 PM
Polski
Polski
PRO MEMBER User since 5/11/03
I've been making this a couple times a year for awhile now, My recipe is similar except that I pressure cook it. Also I really prefer to use a neck roast, although shoulders work fine too. I use a large plastic/covered container, anything except aluminum will work.

2 medium neck roast, about 8 lbs total.
2 quarts of water
1 cup of canning/pickling salt
1 cup sugar
1/2 cup Morten's Tender Quick
1/2 cup Pickling spice
Mix and boil, let cool

Add meat in container with cooled brine,
add enough water to cover meat,
refrigerate for 7 days, stir each day.

Rinse and soak in cold water, 2 hours.
Pressure cook, 45 min. at 10 lbs pressure.
Remove from heat, let cool til pressure is normal
.
When cool simply pick out all the meat and discard
anything you don't want to eat. Enjoy
3/8/23 @ 5:10 PM
utahman
User since 3/9/03
I actually did find the recipe I used last time, it was at the end of my bookmarks. SIMPLY RECIPES .com HOMEMADE CORNED BEEF. Brine 1gallon water 5 tsp pink, 1cup 3 1/2 tbl  Morton kosher salt, 3 tbl pickling spice , 1/2 cup brown sugar. If using a 2 gallon freezer bag for brining cut the recipe in half. KONA I see you had some recipe on the pastrami rueben thread. Before I started using the pink the meat was all gray and didnt have that extra something flavor.
3/2/23 @ 6:12 AM
kona77
User since 6/20/13
Yeah, I wish they would not have deleted so many recipes/information from the site. I used Tender quick
Below is a recipe I used a couple of years ago. Turned out pretty good.  
 
2 cups water
6 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
½ cup brown sugar
4 ½ teaspoons pickling spice
1 tablespoon garlic powder
6 cups cold water5 pounds boneless shoulder venison roast

Bring 2 cups of water to a boil in a saucepan over high heat. Stir in the curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture. Place the boneless venison into the brine, cover and refrigerate.Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.To cook, rinse the meat well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.

Displaying 1 to 5 of 5 posts
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