Recipies & Cooking
Corned venison
I found it. SimplyRecipes.com home made corned beef. The pink salt is optional and it is 5 tsp per gallon in a wet brine. It says it does add a little more flavor. I am going to try it this year. A few past years mine was grey looking and not quite tasting what you would get commercially, on the other hand they do probably process the heck out of them, and use the pink to get that color and taste, which IMO isnt really that healthy for you but once a year is ok. I have been doing necks mostly, and some flank. I used to grill beef ones from the store on the weber with a little smoke they were really good but soak them first to get some of the salt out.
I've been using a close to the same recipe as Polski's brine. Simple and works great! I put the meat & brine in a freezer bag(s) to cure. Squeeze out all the air and zip. Easy & clean to "stir" daily (7-10) and the meat is always in contact with the brine. .
I usually brine a few "extra" (always in time for St Patty), then rinse & freeze them uncooked in vac bag.
When it comes time to make & smoke sausage day/night, I pull them out. Thawed, they get put on a rack in the smoke house with the sausage/ bologna / etc.
8 or so hours later, mmmmmmmmmmmmm!!!
My recipe.....
Corned Venison
2 medium neck roast, about 8 lbs total.
1 1/2 cups of canning/pickling salt
1 cup sugar
1/2 cup Mortens 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.