Corned elk brisket

[peterk123]

The stuff on the left side of the plate is corned elk brisket. This was just gonna be a novelty for St. Patty's day. Omg, off the charts good. People were preferring it over the beef, and I make one hell of corned brisket from scratch. Gotta kill more big elk.

 

[survivalistd]

Yummy

 

[Dbellaaron]

Recipe?

 

[peterk123]

Recipe?

I brined it for four days. The brine is two cups salt, half cup sugar, 4 tsp pink salt, few cloves minced garlic and pickling spice, per gallon of water.

Then when ready, slow cook it all day in water and pickling spices.

 

[SnakeTits]

That looks absolutely delicious!

 

[The Harbor Master]

I believe you. I did an elk pastrami (first pastrami of any kind I've done) last year and it was punch-your-momma-in-the-face amazing.

Makes cow hunts sounds even better.

 

[Blurry1]

In my opinion one of the best ways to treat elk “roasts”. When I do pastrami I inject it with either lard or beef tallow to keep it moist. Works like a charm.

 

[pattimusprime22]

Thanks for the ideas! I'm gonna have to try both corned elk and elk pastrami

 

[Haburchak.257]

Looks great, I will have to try this!

 

[peterk123]

I just corned the neck of a muley buck. I will never do a neck another way. If I served it to you and told you it was beef brisket you'd believe me.

 

[Pharmseller]

Tag

 

[Silver Wings]

I just corned the neck of a muley buck. I will never do a neck another way. If I served it to you and told you it was beef brisket you'd believe me.

View attachment 1056467

Have you, or anyone else here, tried using any cuts other than neck or brisket for corning? I’m curious if some of the hind quarter cuts would work. Thanks for sharing, I’m a big fan of corned beef and will definitely be trying your recipe!

 

[beerbucksducks]

Have you, or anyone else here, tried using any cuts other than neck or brisket for corning? I’m curious if some of the hind quarter cuts would work. Thanks for sharing, I’m a big fan of corned beef and will definitely be trying your recipe!

Hind quarter cuts work great.


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[Aamodta]

Have you, or anyone else here, tried using any cuts other than neck or brisket for corning? I’m curious if some of the hind quarter cuts would work. Thanks for sharing, I’m a big fan of corned beef and will definitely be trying your recipe!

I know it’s probably not as good as elk, but I have buddies who have done it with big goose breasts. Which would make me think that if you can make that taste good, you could probably use any cut off of the elk haha

 

[Wrench]

Have you, or anyone else here, tried using any cuts other than neck or brisket for corning? I’m curious if some of the hind quarter cuts would work. Thanks for sharing, I’m a big fan of corned beef and will definitely be trying your recipe!

The trick is to spiral cut the big pieces to cure and then butcher string it back to cook.

Spiral cutting is essentially making a long fillet by unrolling the meat while making a half inch (ish) cut.....you'll end up with a long flat (ish) piece that takes brine well.