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Kitchen Sink => Recipes => Topic started by: Ghost Maker Calls on September 01, 2009, 09:18:51 AM

Title: Corned Venison
Post by: Ghost Maker Calls on September 01, 2009, 09:18:51 AM

I've been making room in the freezer since deer season is about a month away.  This recipe makes about 5 lbs of corned venison.  You can also smoke it till it reaches 160 dgrees F internal temp for venison pastrami.

5 lbs of venison roast
2 quarts of water
1/4 cup of pickling salt
6 tblsp of Morton's Tender Quick
1/2 cup brown sugar
1 tblsp coarse ground black pepper
2 tblsp granulated garlic
2 tblsp pickling spice

Boil 2 qts of water and add in all dry ingredients except the pickling spice.  Let cool.  Inject the liquid into the meat then place in a glass bowl or crock, pour the remaining liquid over the meat make sure the it is loosely packed and completely covered.  Add in he pickling spice.  Place a small plate on top of the meat to keep it submerged.  Refridgerate @ around 34-38 degrees F and every couple of days for 10-14 days turn the meat to make sure all sides are exposed to the liquid.  Check the meat when you turn it to make sure it doesn't develop any surface scum or the surface of the meat becomes slimy. I have never had this happen but was told to look out for it, use your best judgement.  If it happened when I was making it I would probably discard it just to be safe.  After the 10-14 days is up,  rinse in cold water then you can freeze the corned venison or smoke it to make pastrami.  Make sure you add the pickiling spice last, it will plug up your injector!
I smoked this batch yesterday.
(http://i269.photobucket.com/albums/jj63/ghostmakercalls/SDC10827.jpg)

Title: Re: Corned Venison
Post by: Porter on September 01, 2009, 06:17:18 PM

You guys are killing me!!!

That looks yummy!!!

Title: Re: Corned Venison
Post by: SS Josh on September 01, 2009, 08:13:36 PM

Quote from: Porter on September 01, 2009, 06:17:18 PM

You guys are killing me!!!

That looks yummy!!!

*up* *up*

Title: Re: Corned Venison
Post by: Bulldogmikey on September 02, 2009, 01:06:01 PM

That is unusual but I will try it!

Mike

Title: Re: Corned Venison
Post by: Ghost Maker Calls on September 29, 2010, 08:52:49 PM

Just finished another batch of pastrami to take to hunting camp this weekend.  Tasty, tasty stuff!  Hopefully we bring home more to do the same this year!

Title: Re: Corned Venison
Post by: rocfish13 on September 30, 2010, 04:03:47 AM

Thanks for the recipe! Will definitely give it a try!! Roc  *up* *up*

Title: Re: Corned Venison
Post by: creekrocket on November 06, 2010, 12:05:37 AM

I just finished up a batch of the corned venison recipe that our buddy Ed here gave us. Let me tell you...its the BOMB! ;D ED,you are the man! *cheers*