Corned Elk Recipe Anyone??

[92xj]

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

[Karl Blanchard]

This thread is utterly useless without pics 

[Dhoey07]

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

[kball4]

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

[CoryTDF]

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]

TAG

[h20hunter]

This thread is utterly useless without pics 

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

[Karl Blanchard]

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]

 Tagging. 

[Dhoey07]

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]

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]

Out of the brine

[Dhoey07]

Looks a little better with the rub.

[Dhoey07]

Onto the smoker

[Karl Blanchard]

Looks amazing already!