Author Topic: corning meat (Read 2737 times)

high country · « **on:** January 06, 2010, 07:39:16 AM »

anyone else make their own corned meat or pastramai? I just had some for dinner and it was way yummie

Galpster · « **Reply #1 on:** January 06, 2010, 07:40:58 AM »

Dinner at 0730?

Axle · « **Reply #2 on:** January 06, 2010, 08:31:21 AM »

Yep, I do the corned venison and elk all the time. It is the only way I fix a roast.
I also make homemade sourkraut to eat with it.
Yummy!

NRA4LIFE · « **Reply #3 on:** January 06, 2010, 01:40:02 PM »

Yup, me too. It's so easy and you can make a lot leaner version with venison or any other game meat for that matter. I use primarily the same recipe for corning and making pastrami. Except for the pastrami I just stick it in the smoker after it's been cured. Usually for 6-8 hours. It is soooooo good.

Also a kraut maker here too. It too is very easy to make and goes real well with my homemade venison polish sausage (Grandma Kaminski's secret recipe).

Shootmoore · « **Reply #4 on:** January 06, 2010, 01:57:25 PM »

Yep I make my own as well.

On a side note I am rather supprised no YAR comments, lots of YAR potential in the title of this thread

Shootmoore

bow4elk · « **Reply #5 on:** January 07, 2010, 09:52:25 PM »

Axle, I think you posted your recipe and instructions (?) If not, do you guys care to share?

WAPITIHUNTER · « **Reply #6 on:** January 07, 2010, 10:23:03 PM »

Sounds really really tasty. I want some please.

rasbo · « **Reply #7 on:** January 08, 2010, 04:13:20 AM »

never have corned the meat,but I make awesome pastrami with corned beef...I like to season the corned beef with a lot of pepper,white black and cayanne and smoke it,

Hunting Washington Forum

News:

Advertisement