Corned Venison

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catman529

catman529

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Is simmering right now, been in the brine for 9 or 10 days. Will update when it's done. Smells good, hope it tastes good.


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The_Utility_Dude":2e62by9r said:
Made my 1st back in the spring. Turned out well. I used a "football roast" for mine. What cut did you pickle?
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two sections of the hind quarters. It's done cooking and is cooling in the fridge before I slice it.


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Ok I have a problem, the cure didn't soak all the way through. I thought 10 days was more than enough. Should it still be good to eat? I tried some of the pink and it's good, but that gray isn't cured. Maybe I should have cut off the ends against the grain to let it soak in more? What did I do wrong?

f82ad6e122af773f542434d600bfde88.jpg



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catman529":2yvhhmfy said:
What did I do wrong? Sent from my iPhone using Tapatalk
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Brine was too weak, or you needed to increase your soak time. What was the salt to water ratio? Type of salt used?

For time I use 7 days per inch or 3 days per pound, which every is longer.
 
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griz01":1jcidort said:
catman529":1jcidort said:
What did I do wrong? Sent from my iPhone using Tapatalk
Click to expand...

Brine was too weak, or you needed to increase your soak time. What was the salt to water ratio? Type of salt used?

For time I use 7 days per inch or 3 days per pound, which every is longer.
Click to expand...
this cut was at least 2" thick so needed a good 2 weeks I guess. Maybe try thinner cuts next time and I will follow your rule. Don't remember the salt ratio I followed a recipe online and it said salt level wasn't critical.


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catman529":3tcbnsu3 said:
Don't remember the salt ratio I followed a recipe online and it said salt level wasn't critical.
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Wow! Really? I think I would find a new recipe. The salt is the only critical part! Everything else is to to your taste. Type of salt and level make it. Salt must be weighted not measured! 1 cup of salt will weight different amounts depending of how coarse of grind it is but an ounce is an ounce. I like a strong brine(around 6%), so I use 6 ounces of salt per quart of water. If I plan on leaving the meat in the brine for longer time I have cut that back to 3 ounces, this is considered a "weak" brine.
 
griz01":3mbaqldv said:
catman529":3mbaqldv said:
Don't remember the salt ratio I followed a recipe online and it said salt level wasn't critical.
Click to expand...

Wow! Really? I think I would find a new recipe. The salt is the only critical part! Everything else is to to your taste. Type of salt and level make it. Salt must be weighted not measured! 1 cup of salt will weight different amounts depending of how coarse of grind it is but an ounce is an ounce. I like a strong brine(around 6%), so I use 6 ounces of salt per quart of water. If I plan on leaving the meat in the brine for longer time I have cut that back to 3 ounces, this is considered a "weak" brine.
Click to expand...
I think the recipe called for a 10% brine more or less. The idea being that salt comes out into the cooking water when you boil. The meat was not too salty, I think it was seasoned well but suppose it could have used a bit more salt. Still it didn't soak all the way through so I will be trying a couple things different next time.


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10% is really weak, but if you liked the taste I keep it. looking like you just needed longer in the brine. I worry about mine being to salty sometimes because I do bake mine without added water most times.

Well now you made me want some, :tu:
 
griz01":31gj7w6u said:
10% is really weak, but if you liked the taste I keep it. looking like you just needed longer in the brine. I worry about mine being to salty sometimes because I do bake mine without added water most times.

Well now you made me want some, :tu:
Click to expand...
guess I'll just soak it longer next time. Had no idea it took so long to get pink all the way through.


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Poser":giw4mec5 said:
Yeah, salt ratio needs to be accurate. 10 days should be plenty even if you were brining a whole deer. I've brined whole hindquarters before. You don't have to be 100% accurate with your salt ratio, but you do need to know approximately how much meat and water are going into the vessel.Also, I would lean towards liberal amounts of salt rather than being conservative.
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so if I added more salt then it would have soaked through all the way in 10 days?


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I believe that you said it was 2" thick; so I would go at least 14 days, provided meat weighted less that 4.5 pounds. Then slice meat in half for inspection. Adjust time based on what you see, you really cannot brine to long only to short. It gets easier the more you do it, as you develop a feel for how your brine mix really works.
 

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