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Cooking Forum
2021 Corned Venison
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<blockquote data-quote="TAFKAP" data-source="post: 5068414" data-attributes="member: 7776"><p>Here it is, rinsed and resting before we cook it tonight. Here are 3 leg muscle roasts that have been swimming in the brine since last Sunday. I love doing this, and will probably save one of these to pepper & smoke for pastrami. </p><p></p><p>Method is not a recipe. I use a calculated equalization brine, where the time submerged doesn't affect the amount of salt. It's (total weight of water + total weight of meat) for the calculation basis. 2% of the total is salt, 1.5% of the total is brown sugar, and 0.25% of the total is pink curing salt. I used probably 10 tbsp of pickling spices, a whole head of chopped garlic, extra garlic powder, extra bay leaves, and extra black pepper. </p><p></p><p>I'll cook the meat in chicken stock tonight (bring it to a boil, then simmer it for about 20 minutes). WHen it's done, I'll use some of the stock to cook the cabbage and potatoes</p><p></p><p><img src="https://scontent-atl3-2.xx.fbcdn.net/v/t1.0-9/161783619_265568021832949_71467341421358270_o.jpg?_nc_cat=107&ccb=1-3&_nc_sid=a26aad&_nc_ohc=n74TQmh0DfgAX88QPk-&_nc_ht=scontent-atl3-2.xx&oh=645a6b787afc4e426c21fa85b803b310&oe=607961F8" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5068414, member: 7776"] Here it is, rinsed and resting before we cook it tonight. Here are 3 leg muscle roasts that have been swimming in the brine since last Sunday. I love doing this, and will probably save one of these to pepper & smoke for pastrami. Method is not a recipe. I use a calculated equalization brine, where the time submerged doesn't affect the amount of salt. It's (total weight of water + total weight of meat) for the calculation basis. 2% of the total is salt, 1.5% of the total is brown sugar, and 0.25% of the total is pink curing salt. I used probably 10 tbsp of pickling spices, a whole head of chopped garlic, extra garlic powder, extra bay leaves, and extra black pepper. I'll cook the meat in chicken stock tonight (bring it to a boil, then simmer it for about 20 minutes). WHen it's done, I'll use some of the stock to cook the cabbage and potatoes [img]https://scontent-atl3-2.xx.fbcdn.net/v/t1.0-9/161783619_265568021832949_71467341421358270_o.jpg?_nc_cat=107&ccb=1-3&_nc_sid=a26aad&_nc_ohc=n74TQmh0DfgAX88QPk-&_nc_ht=scontent-atl3-2.xx&oh=645a6b787afc4e426c21fa85b803b310&oe=607961F8[/img] [/QUOTE]
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2021 Corned Venison
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