Post by: BULLBLASTER on December 11, 2014, 09:10:31 AM
Ill add pics of finished product tonight.
Should have taken more pics. :bash:
Post by: andersonjk4 on December 11, 2014, 09:12:41 AM
I want to see how this turns out. I might have to make up a roast when I cut up my buck. If it turns out you'll have to post up the recipe.
Post by: 1bugman on December 11, 2014, 09:26:35 AM
Post by: BULLBLASTER on December 11, 2014, 09:41:56 AM
allrecipes.com/recipe/151224/corned-venison/
Post by: HUNTINCOUPLE on December 11, 2014, 09:42:26 AM
Post by: Boss .300 winmag on December 11, 2014, 09:44:21 AM
Made some corned venison last week. Its in the crock pot now. Sliced a bit off and fried up into corned meat hash last night! Man this is good!
Ill add pics of finished product tonight.
Should have taken more pics. :bash:
Post up your recipe. :drool:
Post by: Forks on December 11, 2014, 10:12:59 AM
Post by: NRA4LIFE on December 11, 2014, 10:17:44 AM
Post by: Boss .300 winmag on December 11, 2014, 10:22:45 AM
I do a couple of these every year, it's a great way to have something different out of your wild game. Bear is the best IMO. My brine is really simple. Some Prague #1, pickling spice, salt, brown sugar and enough water to cover the roast. It will cure about a 1/2" of meat per day in my experience. So usually 6-8 days in the brine, turning daily.
In what quantities? :dunno: :chuckle:
Post by: BULLBLASTER on December 11, 2014, 10:44:31 AM
The recipe is from allrecipes.com i just googled corned venison recipe amd picked the first one.
My phone wont cust and paste it. (Maybe someone can help?)
Brine time was 5 days.
Post by: BULLBLASTER on December 11, 2014, 10:46:23 AM
Post by: NRA4LIFE on December 11, 2014, 10:55:24 AM
Post by: BULLBLASTER on December 11, 2014, 06:56:18 PM
Post by: quadrafire on December 11, 2014, 10:09:49 PM
Post by: BULLBLASTER on December 12, 2014, 08:16:14 AM
Man, that looks good...... Looking for an emoticon to express my opinion :drool: maybe this one. I think we need some new onesmakes me wish i saved more sboulders from the grinder! Definitely will next year!
Post by: NRA4LIFE on December 12, 2014, 10:27:13 AM
2 lb venison roast
3 cups water (or enough to completely cover roast)
2 tsp canning salt
1 1/2 tsp sugar
1 tsp Prague Powder #1
1 1/2 tsp Pickling Spice (cloves removed - yuk)
1/4 tsp black pepper
2 Bay leaves (optional)
2 minced cloves garlic (optional)
Mix all brine ingredients to dissolve salt, cure and sugar. Make sure roast is completely submerged in the liquid. This size roast should cure thoroughly in about 5 days. I also rotate it once a day.
I cook it in a crock pot with maybe a half cup of the brine and a little water. I add some cabbage for the last hour or so of cooking too.
The cooked roast can be coarsely ground and added to finely minced, cooked potatoes for venison corned beef hash. Very yummy.
Post by: grundy53 on December 18, 2014, 07:34:14 PM
Post by: Bean Counter on December 18, 2014, 07:56:31 PM
Tagging
:yeah: