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mike243

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east tn
I think I have 2 shoulders but they are small,I keep trying to remember to save a ham or 2 to make a corned ham . other thoughts about breakfast sausage and chili are hard to dismiss :oops:
 
Poser":1ksiufk2 said:
About time to get some venison in a brine for 7-10 days. I have a large cut of bottom round from a big buck set aside just for this occasion.


Starting mine today, in fact.
 
My first attempt
 

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Placed a plate over the roast then the lid for the bowl. Sinks it just underneath the brine. Do I need to turn the roast during the "pickling" process?
 
If the weather is right, it'll probably be a grilled salmon night. Been wearing out red meat lately with this paleo thing my wife has me on.
 
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Poser":2evilwv9 said:
TAFKAP needed to borrow some curing salt on Sunday, but I wasn't sure where we would be meeting up, so I ended up walking around half the day with a ziplock bag with 5 Tbsp of pink salt. -felt like Heisenberg waiting to make a drug deal.

:lol:
 

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