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#3102027 - 12/30/12 08:18 PM Corned Venison
Legnip
4 Point


Registered: 03/14/12
Posts: 164
Loc: Brentwood, TN

Offline
I made some corned venison and it turned out pretty well for my 1st attempt.

Venison roasts
4 cups water
1 cup Morton's tender quick
6 bay leaves
2Tbsp minced garlic

Bring the brine to a boil for 5 minutes, then let cool to room temperature. Place the roast in a 1 gallon plastic bag and cover with the brine. Remove air from the bag and place in the refrigerator for 3-7 days. Larger pieces need more time to cure. If you are going to error then go with the less is better, since the longer it is in the brine the saltier it will be. I brined mine for 4.5 days.

Remove the roast from the brine and place in a crock pot, cover with fresh water, and cook for 3-5 hours. Don't boil it or use too much water or it will be shredded or all of the salt will get pulled out.

Eat hot or let cool and slice thin like roast beef. Mine turned out great. Enjoy.

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#3102118 - 12/30/12 08:55 PM Re: Corned Venison [Re: Legnip]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12729
Loc: Tennessee

content Online
We do corned venison every year for St Patty's Day and it always comes out great. You can leave it in the brine for up to 10 days, though I have never done it that long. If you want the pink color or corned beef, you need to add sodium nitrate, though I don't find that so necessary.

Tip: fancy peppercorns go a long ways when brining. I use bourbon smoked peppercorns.
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#3102850 - 12/31/12 12:11 PM Re: Corned Venison [Re: Poser]
444tsgt
Spike


Registered: 07/19/10
Posts: 43
Loc: Mt Juliet,tn

Offline
Another way to cook, is pull from brine,rinse off, rub black pepper and brown sugar on it. Throw it in the smoker, and smoke till done. You have just made pastrami! Slice thin, add rye bread, swiss cheese, and mustard and enjoy! My friends refuse to believe this is deer meat, and not bought at a deli.
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