Beef, dinner, heathly cooking, Wild game
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Corned venison (or beef)

Yes I know St. Patrick’s day has come and gone. But why is it we only have corned meat at that time? Since using this recipe we now have it several time a year. The thing is for this you have to plan ahead. It takes two to three weeks to brine. Well worth the effort and more than likely you will never purchase a store bought corned anything again. This recipe is for venison however you can use a beef brisket if that is all you have. 

  • 1 large venison roast about 4-5  pounds if you can, smaller will work you just won’t have as much yummie eats.
  • 2 quarts water
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 2 tablespoons saltpeter (Prague powder) 
  • 2 tablespoons pickling spice
  • 1 cinnamon stick broken into pieces
  • 2 pounds ice

Place water into large 6 to 8 quart stockpot along with salt, sugar, saltpeter, and spices. Cook over high heat until salt and sugar have dissolved. Remove from heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. ( I place the pot in the refrigerator for about 2-3 hours and that seems to be enough. You could make brine in the morning and in the evening it would be ready too). Once it has cooled, place the meat in one of two ways……in a two gallon ziplock bag and add the brine. Seal, lay flat inside a container, cover and place in refrigerator for 10 days minumin. OR…….as I did place the meat into the pot and put the whole thing in the refrigerator. If takes up a bunch of room but it is easy, cover with a lid. Just make sure the brine covers the meat. About half way through or after 5 days I flipped the meat over. Always make sure the meat is covered with brine. Once in awhile shake or stir the brine a little. I have let the meat stay in the brine up to 20 days without a problem. If has tons of great flavor! 

After ten days……or longer…..rinse the meat with cool water, then place in a pot just large enough to cover the meat about an inch and hold some vegetables. Bring to a boil, cover and reduce heat to a simmer….about 2 1/2-3 hours. You will never enjoy corned venison so much as with this recipe; Or beef if you try that. 

As always we hope you enjoy.

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