Corned Venison
General, Venison Recipes February 8th, 2010How do I get my kids to eat Venison
How do you get your kids to eat venison, you corn it. If your family is anything like ours
there is always someone who refuses to eat venison, I guarantee that if you try corning it
and they like corned beef, they will never know the difference. You may never go back to
eating it any other way. There are a few items you may need before you start, the good thing is you can get them all from Amazon.
Get yourself a good stainless steel pot, you will use it for years to come because they last forever.
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Okay, lets get to the recipe for corned venison,
this takes about 3 weeks to cure.
For every 12 lbs of meat you will need..
- 8 quarts water
- 1 1/2 cup Kosher salt
- 1 teaspoon saltpeter (Insta Cure, see above)
- 12 lbs venison, we are not to picky about the cut, just grab it all and through it in there.
- 12 garlic cloves
- 5 tablespoons pickling spices
- 9 bay leaves
- 2 cinnamon stick, broken into several pieces
- 2 teaspoon mustard seeds
- 2 teaspoon black peppercorns
Directions
Boil water in your stainless steel pot, Add Kosher Salt and saltpeter(Insta Cure),
Stir to dissolve the salt and set aside to cool.
While this is cooling, add the rest of the ingedients
Place the brine into the refrigerator until it reaches a temperature of 45 degrees F
or if you are like us and live in cool climate just set it outside until it cools.
Place your venison in your 2 gallon ziplock bags, don,t over do it or your bag will break
and you will have to move to another bag and add more brine.
Pour brine over meat Meat should be submerged, use a weight of some kind to hold meat under
pickling solution. Refrigerate or set in a cool place for 7 days, turn it over and let sit
for another 2 weeks.
We usually eat what we want and freeze the rest after this point.
Drain and remove bay leaves and cinnamon sticks before cooking.
Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for
3 to 4 hours or until the meat is fork tender.
Remove from the pot and thinly slice across the grain.
Buy some whole grain or rye bread
Swiss Cheese
Sauerkraut
Spicy Mustard
Guaranteed best sandwich you will ever eat!!
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