Author Topic: Corned Elk Recipe Anyone?? (Read 9325 times)

Dhoey07 · « **on:** January 25, 2019, 09:50:53 AM »

I took a roast out for dinner last night and upon opening it, I just couldn't bring myself to throw it in the dutch oven. It was too good of a piece of meat, solid muscle, no connective tissue, etc.

I want to corn this thing and either have corned elk and cabbage or pastrami. Does anyone have a tried and true corned elk recipe that they would be wiling to share?

Thanks, Danny

Whitpirate · « **Reply #1 on:** January 25, 2019, 10:05:50 AM »

https://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe-1947363

I've used this Alton Brown recipe before with good result on both venison and elk.

I plan on corning some moose this fall.

Karl Blanchard · « **Reply #2 on:** January 25, 2019, 10:09:46 AM »

Tagging

Whitpirate · « **Reply #3 on:** January 25, 2019, 10:57:53 AM »

I did use Morton's Tender Quick instead of pure saltpeter.

Dhoey07 · « **Reply #4 on:** January 25, 2019, 11:12:27 AM »

Quote from: Whitpirate on January 25, 2019, 10:57:53 AM

I did use Morton's Tender Quick instead of pure saltpeter.

Just talked to a guy about that very thing.....told me I'd have to go a hardware store to get saltpeter

Bought some Prague powder #1 instead

birddogdad · « **Reply #5 on:** January 25, 2019, 12:46:20 PM »

i corn bear, elk, deer and snowshoe hares... all very good

easy but watch temperature during cure...

https://www.recipelink.com/msgbrd/board_21/2002/OCT/4333.html

Cascade · « **Reply #6 on:** January 25, 2019, 12:53:18 PM »

Hank Shaw has a great recipe in his Buck, Buck, Moose book. Here is a link:

https://honest-food.net/corned-venison-recipe/

HUNTINCOUPLE · « **Reply #7 on:** January 25, 2019, 12:53:40 PM »

Pretty sure I used a pastrami recipe here on the forum years ago. Turned out great!

h20hunter · « **Reply #8 on:** January 25, 2019, 12:59:29 PM »

I use a basic pastrami recipe. Pink curing salt and pickling spices with a little extra kosher salt. Long soak and slow cook.

Dhoey07 · « **Reply #9 on:** January 25, 2019, 01:17:05 PM »

Quote from: HUNTINCOUPLE on January 25, 2019, 12:53:40 PM

Pretty sure I used a pastrami recipe here on the forum years ago. Turned out great!

I did a search and couldn't find one

Dhoey07 · « **Reply #10 on:** January 25, 2019, 01:26:27 PM »

Quote from: birddogdad on January 25, 2019, 12:46:20 PM

i corn bear, elk, deer and snowshoe hares... all very good

easy but watch temperature during cure...

https://www.recipelink.com/msgbrd/board_21/2002/OCT/4333.html

Link didn't work for me

92xj · « **Reply #11 on:** January 25, 2019, 02:38:25 PM »

https://hunting-washington.com/smf/index.php/topic,223170.0.html

grundy53 · « **Reply #12 on:** January 25, 2019, 02:46:47 PM »

Quote from: Karl Blanchard on January 25, 2019, 10:09:46 AM

Tagging

Me too

Sent from my SM-G950U using Tapatalk

WSU · « **Reply #13 on:** January 25, 2019, 03:06:57 PM »

Quote from: Cascade on January 25, 2019, 12:53:18 PM

Hank Shaw has a great recipe in his Buck, Buck, Moose book. Here is a link:

https://honest-food.net/corned-venison-recipe/

Do this. I will add that if your roast is too thick (I had a thick elk roast), the cure won’t reach the very center. It was still delicious but didn’t have the same color. My whole family loves it. I love corned beef and thought it turned out great.

Edit to add: as I recall, I brined a week.

Dhoey07 · « **Reply #14 on:** January 25, 2019, 03:25:12 PM »

Quote from: 92xj on January 25, 2019, 02:38:25 PM

https://hunting-washington.com/smf/index.php/topic,223170.0.html

I didn't see the recipe in there. The meateater link redirected me

92xj · « **Reply #15 on:** January 25, 2019, 04:00:19 PM »

Well that's lame. I'll try and find the recipe again.

Karl Blanchard · « **Reply #16 on:** January 25, 2019, 05:15:03 PM »

This thread is utterly useless without pics

Dhoey07 · « **Reply #17 on:** January 25, 2019, 08:16:17 PM »

Well it pretty much looks likes a hunk of liver soaking in water. But it sure smells nice 👍

kball4 · « **Reply #18 on:** January 29, 2019, 10:23:53 AM »

Vaccum seal the meat and brine and stick it in the fridge for 7-10 days flipping the bag once a day.

CoryTDF · « **Reply #19 on:** January 29, 2019, 11:09:17 AM »

I have 2 Mule Deer HQ's sitting in a brine right now. Trying to make some hams out of them. Love those Depredation tags! I'll try and throw up a picture later.

Are you injecting that roast at all?

Bunny Thumper · « **Reply #20 on:** January 30, 2019, 02:39:35 AM »

h20hunter · « **Reply #21 on:** January 30, 2019, 06:07:08 AM »

Quote from: Karl Blanchard on January 25, 2019, 05:15:03 PM

This thread is utterly useless without pics

@Karl Blanchard. Here is a pic of my last piece of corned venny....

Karl Blanchard · « **Reply #22 on:** January 30, 2019, 07:04:35 AM »

Quote from: h20hunter on January 30, 2019, 06:07:08 AM

Quote from: Karl Blanchard on January 25, 2019, 05:15:03 PM
This thread is utterly useless without pics

@Karl Blanchard. Here is a pic of my last piece of corned venny....

now that's what I'm talking about!!!! Just need some cabbage and red wine vinegar

Was it dry at all? Anything you would do different?

Wanttohuntmore · « **Reply #23 on:** January 30, 2019, 07:15:13 AM »

Tagging.

Dhoey07 · « **Reply #24 on:** January 30, 2019, 07:40:30 AM »

Quote from: CoryTDF on January 29, 2019, 11:09:17 AM

I have 2 Mule Deer HQ's sitting in a brine right now. Trying to make some hams out of them. Love those Depredation tags! I'll try and throw up a picture later.

Are you injecting that roast at all?

No injection, just soaking.

h20hunter · « **Reply #25 on:** January 30, 2019, 07:42:58 AM »

Quote from: Karl Blanchard on January 30, 2019, 07:04:35 AM

Quote from: h20hunter on January 30, 2019, 06:07:08 AM
Quote from: Karl Blanchard on January 25, 2019, 05:15:03 PM
This thread is utterly useless without pics

@Karl Blanchard. Here is a pic of my last piece of corned venny....
now that's what I'm talking about!!!! Just need some cabbage and red wine vinegar

Was it dry at all? Anything you would do different?

Nope. Perfect. I do a week soak. Low smoke then ever so slowly go all day bringing the int temp to 165. Let cool on the counter then vac seal for 24 hours before slicing. I don't reheat or steam like pastrami. Slice and nosh. Makes amazing eggs and hash for breakfast or simply serve with good cheese, a cold ipa or wine.

Dhoey07 · « **Reply #26 on:** February 02, 2019, 06:44:38 PM »

Out of the brine

Dhoey07 · « **Reply #27 on:** February 02, 2019, 06:48:49 PM »

Looks a little better with the rub.

Dhoey07 · « **Reply #28 on:** February 02, 2019, 06:52:13 PM »

Onto the smoker

Karl Blanchard · « **Reply #29 on:** February 02, 2019, 07:06:45 PM »

Looks amazing already!

Dhoey07 · « **Reply #30 on:** February 02, 2019, 07:24:31 PM »

Finished up the steaming. Now I just got to try and wait till tomorrow to eat it.

JDHasty · « **Reply #31 on:** February 02, 2019, 09:00:12 PM »

Wife cured lotsa elk w/pink salt. Worked out perfectamendo. Put the roast in your smoker and you have really great lean pastrami. A lot of mayo on a sammich and it is great. As an aside, used to have Stewarts smoke the hams off bear and pepperoni the rest and that smoked bear ham was indistingushable from corned beef.

j_h_nimrod · « **Reply #32 on:** February 02, 2019, 09:15:58 PM »

I had a couple elk cuts I wanted to do pastrami with and when I went to start my cure I could not find my Tender Quick anywhere or my other curing salts. I ended up finding a bacon cure in the Humptulips store that had the correct curing salt (sodium nitrite) I was looking for, but also brown sugar and maple flavor additive. I was sceptical but decided to try it. I cured for 7 days and then rubbed with pepper and coriander and smoked with apple. It came out great, no complaints! Not my preferred recipe but it worked in a pinch n no regrets.

Magnum_Willys · « **Reply #33 on:** February 02, 2019, 09:38:11 PM »

Dhoey what recipe did you use?

Dhoey07 · « **Reply #34 on:** February 03, 2019, 08:18:44 AM »

Quote from: Magnum_Willys on February 02, 2019, 09:38:11 PM

Dhoey what recipe did you use?

For the brine I used whitpirate’s link, except I used Prague powder for cure and ground cinnamon instead of a stick. I brined for 8 days, then dried and applied the rub. Rub is black pepper, onion powder, coriander, mustard seed and smoked paprika.

Axle · « **Reply #35 on:** February 03, 2019, 08:36:14 AM »

I've been making it for decades with my own recipe. Here it is. For a milder flavor, just cut the brine time down however you desire.

2 to 3 quarts water
1 cup salt
1 tablespoon Italian seasoning
1 clove garlic, crushed with salt
2 teaspoons mixed pickling spice
2 teaspoons pepper
Mix all ingredients together and submerge about 6 pounds of uncooked deer or elk roasts in the liquid mixture. Meat must be totally submerged. You can use plastic Ziploc bags for each roast. What I do when I use this method is – I simmer the ingredients for a while. Once they are cooled, I dip the seasoned liquid into each bag with an uncooked roast in it and then push out all the air. Once the meat is in the liquid brine, it will need to stay there for 4 to 6 weeks refrigerated. Then bring it out, rinse it well. Bring the roast to a hard boil for 5 minutes. Pour off the water and rinse it well and then bring it back to a boil and then simmer until it starts to pull apart. This usually takes about 4 to 5 hours. You can put it in a crock pot after it has been boiled for the first 5 minutes.

Dhoey07 · « **Reply #36 on:** February 03, 2019, 05:38:51 PM »

A little peppery, a little salty but overall damn good!

h20hunter · « **Reply #37 on:** February 03, 2019, 05:49:24 PM »

Looks dang good!

Karl Blanchard · « **Reply #38 on:** February 03, 2019, 08:18:54 PM »

Looks amazing! And that salt is like crack! Bet you picked at it till it was gone

grundy53 · « **Reply #39 on:** February 03, 2019, 08:23:18 PM »

Looks delicious!

Sent from my SM-G950U using Tapatalk

Buckmark · « **Reply #40 on:** February 03, 2019, 08:25:53 PM »

Heres mine finished yesterday and all sliced up today (mule deer roasts), we dont like it super peppery so it gets some white pepper, black pepper and coriander as a light rub after being in the brine for a week, smoker stopped working after a 1/2 hour (just shut off and would not come back on) so it got finished in the oven, still tastes great. Had a sammich with spicy mustard during the superbore this after noon

HUNTINCOUPLE · « **Reply #41 on:** February 03, 2019, 08:38:29 PM »

Very nice!

7mmfan · « **Reply #42 on:** February 03, 2019, 08:46:36 PM »

Tag. Been thinking about this for a while now.

CoryTDF · « **Reply #43 on:** February 03, 2019, 10:27:40 PM »

Just got done smoking my venison hams. 13 hours on the smoker and they turned out freaking awesome!!!!

Dhoey07 · « **Reply #44 on:** February 04, 2019, 08:46:28 AM »

Thanks guys! I got some notes for next time and will do it again for sure.

Cory- those hams look amazing!

Karl Blanchard · « **Reply #45 on:** February 04, 2019, 10:46:53 AM »

Gosh you guys are killing me! I need to dig through the freezer and find something I can use! I never save any hind end roasts like that. They all get sliced into fat steaks. Shoulders and necks go into roasts

Dhoey07 · « **Reply #46 on:** February 04, 2019, 10:59:57 AM »

Quote from: Karl Blanchard on February 04, 2019, 10:46:53 AM

Gosh you guys are killing me! I need to dig through the freezer and find something I can use! I never save any hind end roasts like that. They all get sliced into fat steaks. Shoulders and necks go into roasts

I’ve decided when I butcher my next animal, all cuts are staying large. I always cut everything into steaks and then wrap and freeze. I’ll cut my deer back straps in half, sirloins whole and maybe keep the rounds together. You can always cut steaks after they defrost a bit. There’s just too many good recipes out there to pigeon hole yourself with pre-cut steaks!!!

Elk will be a little trickier since we divide them up between 3 of us but I think it can equal out.

steeleywhopper · « **Reply #47 on:** February 05, 2019, 07:18:48 PM »

I followed this Youtube video and it worked great on a couple of deer roasts. I just cooked one tonight and it was awesome.

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