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Corned venison

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Yes I do, and it's fantastic!!


6 Tablespoons Morton “Tender Quick” meat curing salt

½ cup brown sugar

1 tsp garlic powder

½ quart water (2 cups)

5 lbs meat (can be venison or beef roast)

Combine above ingredients (except meat) in medium sauce pan, bring to boil and stir til dissolved. Cool completely, then inject into meat using large syringe.

Put remaining brine mixture into a plastic ice cream pail, then add:

2 quarts water

2 Tablespoons Pickling spices

Mix above ingredients, then add the meat, cover and place in refrigerator for 5 days. Stir brine and turn meat every 2 days. This will develop a strong smell (although a good smell) so it’s best to use a garage fridge for curing.

At the end of 5 days, rinse meat with cold water, then cook in crock pot til tender, 6-8 hours.

To make corned beef hash, use ground beef wrapped in cheesecloth to keep it together, brine for 3 days, then cook.

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sweept, There was just an article in OD news last week on that very subject. Sounded VERY tasty, I'll be trying it later this season. Phred52

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