Post by: Dhoey07 on January 25, 2019, 09:50:53 AM
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
Post by: Whitpirate on January 25, 2019, 10:05:50 AM
I've used this Alton Brown recipe before with good result on both venison and elk.
I plan on corning some moose this fall.
Post by: Karl Blanchard on January 25, 2019, 10:09:46 AM
Post by: Whitpirate on January 25, 2019, 10:57:53 AM
Post by: Dhoey07 on January 25, 2019, 11:12:27 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 :yike: :yike:
Bought some Prague powder #1 instead
Post by: birddogdad on January 25, 2019, 12:46:20 PM
easy but watch temperature during cure...
https://www.recipelink.com/msgbrd/board_21/2002/OCT/4333.html
Post by: Cascade on January 25, 2019, 12:53:18 PM
https://honest-food.net/corned-venison-recipe/
Post by: HUNTINCOUPLE on January 25, 2019, 12:53:40 PM
Post by: h20hunter on January 25, 2019, 12:59:29 PM
Post by: Dhoey07 on January 25, 2019, 01:17:05 PM
Pretty sure I used a pastrami recipe here on the forum years ago. Turned out great! :IBCOOL:
I did a search and couldn't find one :dunno:
Post by: Dhoey07 on January 25, 2019, 01:26:27 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 :dunno:
Post by: 92xj on January 25, 2019, 02:38:25 PM
Post by: grundy53 on January 25, 2019, 02:46:47 PM
TaggingMe too
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Post by: WSU on January 25, 2019, 03:06:57 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.
Post by: Dhoey07 on January 25, 2019, 03:25:12 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
Post by: 92xj on January 25, 2019, 04:00:19 PM
Post by: Karl Blanchard on January 25, 2019, 05:15:03 PM
Post by: Dhoey07 on January 25, 2019, 08:16:17 PM
Post by: kball4 on January 29, 2019, 10:23:53 AM
Post by: CoryTDF on January 29, 2019, 11:09:17 AM
Are you injecting that roast at all?
Post by: Bunny Thumper on January 30, 2019, 02:39:35 AM
Post by: h20hunter on January 30, 2019, 06:07:08 AM
This thread is utterly useless without pics :chuckle:
@Karl Blanchard. Here is a pic of my last piece of corned venny....
Post by: Karl Blanchard on January 30, 2019, 07:04:35 AM
now that's what I'm talking about!!!! Just need some cabbage and red wine vinegar :EAT:This thread is utterly useless without pics :chuckle:
@Karl Blanchard. Here is a pic of my last piece of corned venny....
Was it dry at all? Anything you would do different?
Post by: Wanttohuntmore on January 30, 2019, 07:15:13 AM
Post by: Dhoey07 on January 30, 2019, 07:40:30 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.
Post by: h20hunter on January 30, 2019, 07:42:58 AM
now that's what I'm talking about!!!! Just need some cabbage and red wine vinegar :EAT:This thread is utterly useless without pics :chuckle:
@Karl Blanchard. Here is a pic of my last piece of corned venny....
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.
Post by: Dhoey07 on February 02, 2019, 06:44:38 PM
Post by: Dhoey07 on February 02, 2019, 06:48:49 PM
Post by: Dhoey07 on February 02, 2019, 06:52:13 PM
Post by: Karl Blanchard on February 02, 2019, 07:06:45 PM
Post by: Dhoey07 on February 02, 2019, 07:24:31 PM
Post by: JDHasty on February 02, 2019, 09:00:12 PM
Post by: j_h_nimrod on February 02, 2019, 09:15:58 PM
Post by: Magnum_Willys on February 02, 2019, 09:38:11 PM
Post by: Dhoey07 on February 03, 2019, 08:18:44 AM
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.
Post by: Axle on February 03, 2019, 08:36:14 AM
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.
Post by: Dhoey07 on February 03, 2019, 05:38:51 PM
Post by: h20hunter on February 03, 2019, 05:49:24 PM
Post by: Karl Blanchard on February 03, 2019, 08:18:54 PM
Post by: grundy53 on February 03, 2019, 08:23:18 PM
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Post by: Buckmark on February 03, 2019, 08:25:53 PM
Post by: HUNTINCOUPLE on February 03, 2019, 08:38:29 PM
Post by: 7mmfan on February 03, 2019, 08:46:36 PM
Post by: CoryTDF on February 03, 2019, 10:27:40 PM
Post by: Dhoey07 on February 04, 2019, 08:46:28 AM
Cory- those hams look amazing!
Post by: Karl Blanchard on February 04, 2019, 10:46:53 AM
Post by: Dhoey07 on February 04, 2019, 10:59:57 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 :bash:
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.
Post by: steeleywhopper on February 05, 2019, 07:18:48 PM