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Off Topic TN Forums
Cooking Forum
Annual "Start your Corned Venison" Reminder
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<blockquote data-quote="TAFKAP" data-source="post: 5317559" data-attributes="member: 7776"><p>Here's a previous thread about it. </p><p>[URL unfurl="true"]https://www.tndeer.com/threads/2021-corned-venison.400518/[/URL]</p><p></p><p>There isn't much of a "recipe" so much as a standard procedure. Total weight of (meat + brining water) = your total calculation basis. Use a kitchen scale and work in grams (not pounds/ounces) </p><p></p><p>2% of total weight is your salt content</p><p>1.5% of total weight is your brown sugar content</p><p>0.25% of total weight is pink curing salt content (sodium nitrite)</p><p></p><p>I use a whole head of garlic, roughly chopped, 1 bay leaf per pound of meat, and 1-2 tablespoons of pickling seasoning per pound of meat. Bring the water to a boil, add all the ingredients, then let it chill overnight. Submerge your meat and let it brine for a minimum of 5 days, and up to 10 days. </p><p></p><p></p><p>Once you're ready to cook, simmer with stock of your choice ( i like 50/50 beef & chicken stocks). Don't boil it, but simmer, maybe over about 1" of chopped cabbage. Use about 2 tablespoons of pickling spices in the simmering liquid.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5317559, member: 7776"] Here's a previous thread about it. [URL unfurl="true"]https://www.tndeer.com/threads/2021-corned-venison.400518/[/URL] There isn't much of a "recipe" so much as a standard procedure. Total weight of (meat + brining water) = your total calculation basis. Use a kitchen scale and work in grams (not pounds/ounces) 2% of total weight is your salt content 1.5% of total weight is your brown sugar content 0.25% of total weight is pink curing salt content (sodium nitrite) I use a whole head of garlic, roughly chopped, 1 bay leaf per pound of meat, and 1-2 tablespoons of pickling seasoning per pound of meat. Bring the water to a boil, add all the ingredients, then let it chill overnight. Submerge your meat and let it brine for a minimum of 5 days, and up to 10 days. Once you're ready to cook, simmer with stock of your choice ( i like 50/50 beef & chicken stocks). Don't boil it, but simmer, maybe over about 1" of chopped cabbage. Use about 2 tablespoons of pickling spices in the simmering liquid. [/QUOTE]
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Annual "Start your Corned Venison" Reminder
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