Doing two bear flanks and a deer neck. Brine, boil 1 gallon water, 1 cup 3 1/2 tablespoons mortons kosher salt, 5 tsp pink or #1, 3 tbl pickling spices, 1/2 cup brown sugar. You can do this without pink salt but your meat will be gray. 5-7 days.
Pulled the venny today and soaked in water. Then did the pressure canner. Too tough so now in slow cooker. Color good. A hair salty but manageable. Probably get less salty in water in slow cooker. Think it will be fine when finished
Used Polski's recipe to brine a boneless venison shoulder and a beef tip at the same time . Cooked them together today and , they taste great but, the venison did far better than the beef ! Both were great , the venison will be the reubens for sure !
Looks like about 2 1/2 cups on other recipes. And I'm doing bone in neck. Doing brine now.
Polski, what is the liquid for the brine? I see water after brine is boiled, but what liquid is used in brine itself? And how much? Thanks
Hey Polski, this may be a stupid question but when you say you corned some venison neck roasts; were they bone in or bone out. Thanks
I've corned Venison a number of times. It's always been great. Used instead of beef and no one could tell the difference.
Excellent stuff Gentlemen. I do a lot of smoking as does our Son, so we may give that a shot also.
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!!!